Bay Scallops with Mushroom Pan Sauce & Bacon

Irv Miller

Ingredients:

For the French bread:

4 1½-inch-thick slices French bread cut on a bias
Olive oil for brushing
Pinch kosher salt
Dash freshly ground black pepper

For the scallops:

8 strips smoked bacon
3 cups Florida bay scallops
2 tablespoons olive oil
1 tablespoon unsalted butter
1 teaspoon minced garlic
1/4 cup small-chopped leeks, rinsed well
2 cups sliced chanterelle or shiitake mushrooms
1/2 cup dry sherry
2 cups heavy whipping cream
1 tablespoon fine-chopped red bell pepper
1 tablespoon fine-chopped fresh chives
Pinch kosher salt
Dash freshly ground black pepper

Instructions:

For the Bacon: place a medium-size skillet over medium heat and add the bacon. Cook until crispy, 8-10 minutes. Let bacon drain and cool slightly, then chop small. Set aside.

For the French bread: Preheat grill to medium high. Brush the bread slices with olive oil, and then season with salt and pepper. Place on grill grates and make crosshatch marks on one side, 2 to 3 minutes. Set aside.

For the scallops: Pat the scallops dry with a paper towel. Lightly season with salt and pepper. Heat a large nonstick sauté pan over medium heat, and then add the oil and butter. Add half the scallops to the pan, spreading them out with a ¼-inch space between the scallops. Brown for 1 minute, shake pan, and brown for 1 more minute.

Remove from pan with a slotted spoon and set aside on a dish. Wipe the pan dry with a paper towel and repeat for second half of scallops, leaving pan juices in the pan after cooking the second batch.

Add leeks, garlic, mushrooms and sherry to the juices. Cook until the mushrooms are tender, about 3 minutes. Add cream and bring to a boil. Reduce heat and let simmer until thickened, 5 to 7 minutes. Taste and adjust seasoning with salt and pepper.

To assemble: Place one slice of grilled French bread in the center of each plate. Reheat scallops. Spoon mushroom mixture and pan sauce over the French bread moments before serving. Divide scallops over top and around the mushroom mixture. Sprinkle on the chopped bacon, fresh chives and diced peppers.