What am I talking about? Well...let me tell you!
So I've never been a great cook and never particularly creative when it comes to cooking. I love eating AND eating out, trying new restaurants, and watching cooking show competitions...Top Chef especially...but trying to cook new stuff has never been my forte.
As mentioned, I love cooking competitions, and in watching the latest incarnation of Top Chef, which was filmed in Seattle by the way, I kept seeing pan-seared scallops. They looked so delectable in the shows that I was actually inspired to try cooking them. The lovely golden brown pan-seared crust against the delicate white color of the jumbo sea scallops was just too much for my eyes and stomach to ignore!
I searched online and found a manageable (for me) recipe with a nice picture of how they were supposed to look after pan-searing. The recipe had a bonus ingredient also....something that would save me if the scallops didn't quite turn out right. Yep...it's BACON!
I went to seafood counter at the local grocery store, pretended I knew what I was doing and requested a dozen jumbo sea scallops. Did you know they can be quite pricey? I certainly didn't! For 1 1/2 lbs...about 12 scallops...it was $30...talk about sticker shock. No wonder they prepare them on those cooking shows and not in any old restaurant!
Well, long story short, I got all the ingredients, followed the recipe, and was rewarded with the most tender, divine tasting scallops ever. And the bacon made them even better, of course. lol
Below is the picture that was with the recipe (L) and the picture of what I made (R). OK...their pic looks a bit better but I'm proud to say....for a first attempt...they are pretty darn close!
So I've never been a great cook and never particularly creative when it comes to cooking. I love eating AND eating out, trying new restaurants, and watching cooking show competitions...Top Chef especially...but trying to cook new stuff has never been my forte.
As mentioned, I love cooking competitions, and in watching the latest incarnation of Top Chef, which was filmed in Seattle by the way, I kept seeing pan-seared scallops. They looked so delectable in the shows that I was actually inspired to try cooking them. The lovely golden brown pan-seared crust against the delicate white color of the jumbo sea scallops was just too much for my eyes and stomach to ignore!
I searched online and found a manageable (for me) recipe with a nice picture of how they were supposed to look after pan-searing. The recipe had a bonus ingredient also....something that would save me if the scallops didn't quite turn out right. Yep...it's BACON!
I went to seafood counter at the local grocery store, pretended I knew what I was doing and requested a dozen jumbo sea scallops. Did you know they can be quite pricey? I certainly didn't! For 1 1/2 lbs...about 12 scallops...it was $30...talk about sticker shock. No wonder they prepare them on those cooking shows and not in any old restaurant!
Well, long story short, I got all the ingredients, followed the recipe, and was rewarded with the most tender, divine tasting scallops ever. And the bacon made them even better, of course. lol
Below is the picture that was with the recipe (L) and the picture of what I made (R). OK...their pic looks a bit better but I'm proud to say....for a first attempt...they are pretty darn close!
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