Serves6 (hors d'oeuvre or first course)
- Active Time:30 min
- Start to Finish:30 min
ADAPTED FROM MARC FORGIONE OF BLT PRIME, NEW YORK CITY
October 2005
If you can't get Nantucket bay scallops, you can use other bay scallops or sea scallops (cut lengthwise into thirds).
For Port reduction
-
2
cups
Ruby Port (500 ml)
-
1/2
cup
superfine granulated sugar
-
1 1/2
teaspoons
whole black peppercorns
-
2
fresh mint leaves, torn into bits
For scallops
-
6
thin crosswise slices applewood-smoked bacon (1/4 lb), cut into thirds
-
18
bay scallops (preferably Nantucket; 1/3 lb), tough muscle from side of each discarded if attached
-
1
tablespoon
extra-virgin olive oil
-
1
tablespoon
unsalted butter
-
Special equipment:
wooden picks
Make Port reduction:
-
Bring Port, superfine sugar, peppercorns, and mint to a simmer in a 2-quart saucepan over moderately low heat, stirring until sugar is dissolved. Remove from heat, then carefully ignite Port with a kitchen match, letting flames die down (this will take a few minutes). Simmer over moderately low heat until sauce is thickened and reduced to about 1/2 cup, about 15 minutes. Transfer to a bowl and cool to warm.
Cook scallops:
-
Heat a 12-inch heavy skillet over moderate heat, then cook bacon until some fat has rendered and edges of bacon start to brown, about 1 1/2 minutes per side. Transfer bacon to paper towels to drain.
-
Pat scallops dry and season with salt and pepper. When bacon is cool enough to handle, wrap a piece of bacon around each scallop and pierce scallop with a wooden pick to secure.
-
Heat oil and butter in cleaned skillet over moderately high heat until hot but not smoking, then sauté scallops, turning over once, until bacon is browned and scallops are opaque, about 5 minutes total. Transfer to a plate and serve with Port reduction for dipping.
Cooks' notes: Scallops may be wrapped in bacon, but not sautéed, 4 hours ahead and chilled, covered. Sauté just before serving.
Port reduction may be made 1 day ahead and chilled, covered. Reheat before serving.
