It was on a busy afternoon, we just came back from a food review at Agryll Road and we had to rush for another gathering in Island Glade area. It was a pot-luck cum fellowship with the church’s young adult group. For our part, I decided on this untried recipe which I saw in the tele, which I modified to suit the ingredients that I had on hand.
It is a simple but time consuming recipe, pan sheared scallops and bacon. I begin by placing bacon strips in a shallow pan to just brown them on both sides, and also to collect the bacon drippings for my scallop.
After the bacon strips have been browned on both sides I then removed them and placed the bought boiled scallops on the pan glazed in the bacon drippings. The scallops were season with some freshly crush rock salt and black pepper. It would be best if fresh scallops are used as it produced a light sweet taste. Boiled scallops would normally have lost that sweet taste, and it is most often prepared with something that can give them flavour like the sweet sauce the Japanese uses for grilling.
After both sides of the scallops have been browned, remove the scallops and deglaze the pan with seafood soup stock, liquor or white wine. At this instance I was using vodka to deglaze the pan, but from the experience I would prefer wine because it would then infuse that fruity taste of wine in to the scallops. Vodka was a bit blend for the boiled scallops.
After deglazing and evaporating the alcohols from the liquer put the scallops in and toss them in the natural gravy until it is all soaked up. Then you may proceed to construct the tapas with a tooth pick. Each tapas stick consists of one scallop and one piece of bacon. And that is all that you need to do for these simple tapas.
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