There is a natural affinity between scallops and bacon. The salt of one emphasises the sweetness of the other. As with all good combinations, finding the right balance is where the real secret lies. There’s just enough bacon here to lift the scallops without taking over.
Slice the white part of each scallop into three thin discs, cut the coral into two or three pieces, and season with pepper only. Melt the butter in a pan and cook the shallots gently for 5 minutes. Add the bacon and cook for a further 3 minutes, until the shallots are tender. Add the stock, wine, and parsley and simmer until reduced by half. Check the seasoning, and add salt if necessary. Finally, add the scallops to the pan, and cook briefly. As soon as they turn opaque remove from the heat. Serve with slices of toasted brioche.
© 1990 Joyce Molyneux. All rights reserved.