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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so, when are you going to open a restaurant???
you make me hungry even I’ve taken my dinner…
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Jason Wong Reply:
May 25th, 2009 at 9:53 PM
NKOTB,
If you come up with the capital, then can set-up restaurant! hehehe….
Actually there will be more recipes to come as I would be cooking more often now on. No money mah!
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Yah, Jason got more time to cook now. Hehe..Why not invite us for review?!
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wow impressive!!!
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ayayya… i echo cariso! we all blog abt it! then we collect $ for the cause of Jason’s Eats cafe!
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Wah, the fire thingy looks awesome. Thanks for visiting my site. I love your template. It’s cool ….
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wow. seared bacon, then fat used to cook scallops.
i’m blinded by calories, and saliva-a-dripping!
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This is so perfect!!!Great for party : )
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Jason Wong Reply:
May 27th, 2009 at 12:01 PM
Ah So,
Next pot luck we can make it a free and easy thingy with just tapas. And you can supply the crepe cakes. Listen cakes, not cake!
Duckie,
Thanks for the compliment. Just playing around with food.
thenomadGourmand,
Can! You all get the ingredients in and let me see what I can cook up. No promise though, whether you guys would get phobia from my experiments.
Timothy,
The flame is only for evaporating the alcohol, in continental cooking it is not good when the flame is cause by over heated cooking oil. But in Chinese cooking it is a different say.
J2Kfm,
Just experimenting with what I have in hand. Didn’t know whether it would work or not in terms of flavour.
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wah these look really good! i love tapas!
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lingzie: long time didnt see your comment in our blog le…thanks for dropping by again!
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hi gill gill, thank you for dropped by my cooking adventure, I may try your recipe someday!
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Wendy: you are welcome! i will try yours too…but, big fresh scallop very expensive in malaysia, unless we can manage to get some in KL.
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