Monday, December 3, 2012


Jusr got back from Nanty Glo, PA.  It was great to see Doris, hang out, cook and work on the house.  Made some scallop cutlets.  I liked them, I really liked them, but I would have done a couple of things differently.  I liked cutting the sea scallops in half and pounding them thin.  I liked the bacon in the crumb mixture.  But I would add WAY more bacon to the crmb mixture (only three slices were called for, I would use at least six next time.)  And the arugula pesto was the wrong sauce for these.  Josh was particularly vocal about the fact that these needed a spicy, jalapeno based sauce, not a slightly bitter arugula based sauce. 

So, to make it I sliced the scallops in half and pounded them thin.  I toasted the pine nuts and cooked the 3 slices of bacon.  I added the bread crumbs to the bacon fat and sauteed them for 2 minutes.  I stirred in the bacon, chives and salt.  I set up a 3 bowl breading station with flour, egg and bread crumbs.  I coated the scallops in flour, egg and bread crumbs and fried them in 1/2 cup olive oil.I only had to fry them for a minute on each side.

I made the arugula pesto by combining arugla, parm reggiano, pine nuts, garlic and salt in the food processor and adding olive oil.  I plated the scallops with the sauce.

No one could taste the bacon or liked the sauce.  The scallops werre good, though.  I might make it again with more bacon.

 Nice picture of John!

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