Scallop Bacon Sandwiches
This is definitely my favorite appetizer recipe from my book that will be out soon called Paleo Happy Hour. These Scallop Bacon Sandwiches are definitely worthy of being considered a 5-Star Recipe. Both the texture and the flavor of the scallops are greatly enhanced when they are quickly seared. Once you sandwich some bacon, onion, and spinach between the split scallops you are ready to add a dollop of sweet shallot sauce and prepare to take a bite of pure heaven!
Preparation time: 15 minutes
Cook time: 16 Minutes
4 slices of bacon
20 large scallops
½ teaspoon curry powder
½ teaspoon red pepper
¼ teaspoon sea salt¼ cup red onion, thinly sliced½ cup baby spinach leaves, stems removed
coconut oil cooking spray, or olive oil in a misto
Shallot Sauce1 tablespoon bacon grease
2 shallots, finely diced
4 tablespoons balsamic vinegar
¼ teaspoon honey
1. In a large frying pan, fry the bacon over medium-high heat. While the bacon is cooking, mix the curry powder, red pepper, and sea salt in a small bowl . On a small plate arrange the scallops in a single layer. Sprinkle half of the seasoning over the scallops. Place the scallops, seasoned side down in a frying pan coated with cooking spray. Fry the scallops over medium-high heat for 3 minutes. Sprinkle the remaining seasoning onto the scallops, flip, and cook another 3 minutes. Once cooked, remove both the scallops and the bacon from their pans, and set aside. Reserve one tablespoon of the bacon grease.
2. Add the one tablespoon of bacon grease, shallots, balsamic vinegar, and honey to a medium-sized saucepan. Simmer on medium-high heat until the sauce thickens.
3. Cut each scallop in half horizontally. Cut the bacon into 1-inch sections. To assemble, place a piece of bacon, a sliver of onion, and a leaf or two of spinach on top of half a scallop, placing the other half scallop on top of that. Secure each stack with a toothpick, and finish with a small dollop of the shallot sauce.