Fish & Shellfish

What i do here is wrap the scallops with a single layer of our back, which is cooked but not crisp ( you might need to shorten the slices a bit). I eat the trimmed end-cuts as i go, but you might want to set them aside for bacon bits. Secure the bacon with a toothpick.

In a good sized fry pan, I add half oil and half butter and heat it until it just starts to smoke. Add the scallops and keep them on the move; cook until they are golden and develop “surface cracks” – remove them.

Now make a glaze in the pan by sweating a slivered shallot in the remaining juices, add a couple drops of lime juice, 2 tablespoons of maple syrup (doesn’t have to be ours – save that for the raw use) and bring all this to the “bubbling temperature”. Turn it off, add a pat of butter and stir in then pour over your arrangement of scallops.