Recipe: Petite’s Seared Scallops with Bacon Cream and Salad

This recipes comes from Sheila Murphy, the mother of Elyse Murphy, one of the account executives for Wine Access.

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Bacon Cream Ingredients

6 slices bacon, diced into 1/2 inch pieces

1 large shallot, minced

1 small sprig thyme

1/2 cup heavy cream

1 oz unsalted butter

Dash truffle oil (optional)

Sea salt and pepper

Sauté bacon in frying pan until almost crisp. Add shallot, reduce heat and cook until transparent. Add thyme, cream, butter and optional truffle oil. Simmer for 10 minutes and then pass through a fine mesh sieve, discarding the solids. Season to taste and keep warm.

Salad

3 oz pine nuts

8 oz baby arugula

6 oz cherry tomatoes, halved

6 artichoke hearts, quartered

3 tbsp extra virgin olive oil

Sea salt and pepper

Preheat oven to 350 F. Lay pine nuts in single layer on parchment-lined baking sheet. Toast until golden brown. Remove from oven and toss with arugula, tomatoes, artichoke hearts and olive oil. Season to taste.

Scallops

12 large scallops, external membrane discarded

1 oz canola oil

Sea salt to taste

Heat sauté pan on high heat, add the canola oil and the scallops in a single layer. Turn scallops when golden brown and cook briefly on the second side. Season with salt.

Salad Assembly Directions

Divide the salad among six plates. Add scallops and cream sauce. Serve immediately.

Suggested Wine Pairings

Graffigna 2010 Centenario Reserva Pinot Grigio

Mission Hill 2009 Five Vineyards Pinot Grigio

Cono Sur 2009 Organic Chardonnay

Photo: Glen MacLarty