Just doesn’t get easier than this. Scallops, bacon, lemon juice drizzled over, and I went wild and tossed a bit of ground pepper & parsley on top. The scallops were a bit on the huge side, so I ended up slicing them in half. To be honest, next time I’ll cut them in thirds or even quarters, as they were still pretty big. 15-20 minutes @ 350 degrees, just depends on how long for the bacon to cook through. Also discovered that my cookie sheet warps in the oven.

My brother is going to kill me when he finds out that I made these when he wasn’t around. Damn, just have to make them again, I suppose.

There is something incredibly gratifying about being able to recreate something you had in a restaurant. When I was down at the Sanderling Inn I had a pan seared silky snapper with a chardonnay sauce. Tonight I did pan seared scallops and decided to try my hand at the chardonnay sauce – and damned if it didn’t come out just right.

Dredged the scallops in some pan searing flour and seared them in butter (I’ve done it w/oil, too, but I just like them so much better with butter) and set them aside. Added some chardonnay to the pan and some more butter and a couple little shakes of the flour to thicken it up a tad and added a few shakes of Worchestershire sauce and a crank of sea salt and pepper and brought it to a bubble and put the scallops back in for another minute or so and that was that. Not exactly complicated by any means, but just perfect.

No pics, cause I was too hungry. :)