Well we always have shrimp wrapped in bacon, so scallops in bacon woudl be redundant and well, unoriginal. I'm making Lasagna and scallops. Lasagna for the mac-n-cheese crowd and scallops for me.
This is what I decided on:
Scallops in Pesto Cream with Sun Dried Tomatoes
Ingredients:
1 Tbsp olive oil
2 cloves garlic, minced
1 1/2 cup heavy cream
2 Tbsp pesto
juice of 1/2 lemon
4 sun dried tomatoes
1/3 cup dry vermouth
1 1/2 lb scallops
Instructions:
Heat oil in skillet. Saute garlic. Add cream and reduce by half. Add pesto, lemon juice and tomatoes, cut into julienne strips. In another non-stick skillet heat the dry vermouth and add scallops. Poach them just a few minutes. Remove them with a slotted spoon when almost done. Add scallops to cream sauce. If sauce is too thick, add a little of the poaching liquid. Add salt and pepper to taste.
