I had a very nice kalua pork going in the crock pot yesterday, but then I decided it was just too darned hot to eat it. That I blame on Hurricane Douglas, currently making the rounds of the Hawaiian islands. There's the thing about hurricanes. I don't know the science behind it, but it gets so muggy, before and after. The backyard registered at 94 degrees today.
Anyway, I have been in a cooking mood, but without A/C, I don't want to turn on the oven or wash a lot of dishes afterward. Here was something I came up with to beat the heat.
Scallops with Bacon Salad
Four scallops, defrosted
Four slices of bacon, cooked until crispy (save at least two tablespoons of the bacon fat)
1 T. Flour
2 T. white wine
1 t. salt
1 bagged salad (I love bagged salads. What a time-saver). This one had kale, shredded brussels sprouts, asiago cheese, red cabbage, and croutons. Recommend.
2 T. butter
Here we go.
Assemble/toss the salad, and get it plated.
Fry the bacon in a medium frying pan. Drain off all but 1 - 2 T. of the bacon fat. Save the fat. Once the bacon has cooled, break it up into bits.
Add white wine to the pan and deglaze. When most of the white wine has cooked off, add the fat, and the butter, and melt.
Salt the scallops and then dredge the scallops in flour. Gently place them in the frying pan and cook about four minutes, gently turn, and then another four minutes. Swirl the fat-butter-wine mixture around them.
Remove the scallops and place on top of the salad. Top with bacon. Serve immediately.
Very nice with the rest of the aforementioned white wine.