Bacon wrapped scallops sound like such a great idea, don’t they? Two fabulously delicious meats teaming up for one incredible bite. There’s an issue. A huge, unavoidable, technical glitch: the cooking times. Like most great loves lost, the deal breaking fundamental flaw is timing. Bacon takes somewhere around 3 times as long to cook as scallops, giving you two options: Hideously dry, overcooked scallops or semi-raw undercooked bacon. Yum, appetizing.
If you really want to fly in the face of Kosher and wrap your shellfish with pork, you have two really great options:
Wrap your scallops in prosciutto, like I do here, only needing attention on the scallops cooking time since proscuitto can be served any where from raw to cripsy,
Bread your scallops with crushed bacon and Panko, which I do below.
Either way, pork and scallops are harmoniously reunited. I knew those two crazy kids would work things out.
Bacon & Panko Crusted Scallops
4 strips of bacon, cooked
1/3 cup panko
8 large scallops
1/4 cup flour
1/4 cup milk
1/2 tsp salt
3 tbs canola oil
Roughly chop the bacon and add to a food processor along with the Panko, pulse until well combined and the bacon is reduced to crumbs, remove from food processor and add to a bowl.
Add the flour to a plate.
Add the milk, eggs and salt to a bowl and beat to combine.
Dry the scallops very well and dredge in the flour, knocking off any excess, dip in the milk/egg mixture and then into the Panko/bacon bowl, coating well. Place in the refridgerator for ten minutes to allow the coating to stick.
Heat oil in a skillet over medium-high heat. Cook scallops on both sides until golden brown, about 2 minutes per side, taking care not to over crowd the pan.
This is what happens when you try to photograph food while hanging out with a 2 year old: