This month we are covering one of my favorite foods – Smoked Bacon!
In kitchens of most Fine Dining restaurants in North America the preferred method for Bacon is using a whole Pork Belly that is smoked and cured. It is called Slab Bacon is pictured here. The slicing is to the desired thickness depending on the output of the final product. The balance of slicing a Pork Belly (a.k.a. Bacon) sometimes is the most difficult part of truly understanding Bacon and how to use it.
The combination of the fat content and the meat from the Pig makes a perfect balance for a variety of combinations. As Bacon in one form or another seems to go with a variety of proteins, from Beef to Fish to Rabbit. A whole Pig slow roasted is a tradition carried out in several countries with various ways of cooking. But one thing is very similar – the entire Pig is enjoyed, as there is rarely any waste.
The recipe I am providing this month has been enjoyed for years and is not a Breakfast item. It could even be called a classic.
Smoked Bacon wrapped Scallops
- Preheat oven to 400 degrees.
- Layout your Smoked Bacon on a sheet tray, cook for 9 minutes and remove and cool
- Clean your Scallops.
- Season Scallops with Salt and Pepper.
- Lay Bacon flat on your cutting board and roll your scallops around with the Bacon one and a half times.
- Put a toothpick through both sides securing the scallop inside the Par – cooked Bacon.
- In a saute Pan over medium high heat, add your Butter. Once the Butter is melted add your Scallops.
- Cook for 2 minutes on one side, flip the Scallops and place them in the oven for 4 minutes.
- Remove and place on a paper towel to remove any access grease.
- Serve immediately!
The idea and thought behind this blog of Smoked Bacon goes to my friend and true Bacon connoisseur – Chris Rivers Sr. We previously worked together and at least once a week he would ask for a Bacon Sandwich. I will not forget the smile that would come across his face. This is for me is the true Joy of Cooking.
Eat Fresh Food and ENJOY!