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Categories:Viewed: 7 - Published at: 4 years ago
Ingredients
- 1 quart heavy cream
- 12 pieces bacon
- 12 Diver scallops
- 2 tablespoons olive oil
- 8 ounces Brie cheese
- 1 1/2 teaspoons salt, divided
- 3/4 teaspoon white pepper, divided
- 1/2 teaspoon ground nutmeg
- 1 cup peanut oil
- 1 cup sage leaves
Method
- Preheat the oven to 350 degrees F.
- In a 2-quart saucepan reduce the cream by 1/2, skimming the foam off the top.
- Be careful not to let the cream bubble over the sides.
- Meanwhile, lay the bacon on a cookie sheet and place in the oven for 3 to 5 minutes just to slightly render some of the fat.
- Remove the bacon from the oven and let cool.
- Once the bacon is cool, wrap each scallop with 1 piece of bacon, using toothpicks to fasten the bacon to the scallops.
- Season the scallops with 1 teaspoon of the salt and 1/2 teaspoon of the white pepper.
- Heat the olive oil in a 12-inch saute pan until hot, then add half of the scallops to the pan and cook for about 2 minutes on each side.
- Remove them from the pan and place them on a baking sheet.
- Repeat this process with the remaining scallops, then transfer the baking sheet to the oven until the scallops are just cooked through, 3 to 5 minutes.
- Remove the rind from the brie and cut into small pieces.
- Add the brie to the hot cream and whisk until melted.
- Season the sauce with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of pepper and the nutmeg.
- If necessary, strain the sauce through a fine mesh sieve.
- In a small saucepan, heat the peanut oil to fry the sage leaves.
- Gently drop the leaves into the hot oil removing them to paper towel once they look slightly translucent, about 30 to 45 seconds.
- Drain briefly on paper towels before serving.
- Serve the scallops on small appetizer plates with the Brie cream drizzled around the edges and garnished with the crispy sage leaves.
