Daytime Kitchen: The Farmhouse features Bacon Wrapped Scallops

By Joanna Heims - Daytime Blue Ridge producer

Tyler Mason stops into the Daytime Kitchen from The Farmhouse in Christiansburg to make Bacon Wrapped Scallops.

Bacon Wrapped Scallops

3 Large Scallops

3 Large Applewood Smoked Bacon Strips

1 8inch Wooden Skewer

Step 1. Cook Applewood Smoked Bacon on one side set and let rest on a plate with towel.

Step 2. Clean your Scallops under cold water take extra care to remove the side muscle.

Step 3. Now that Bacon has cooled, wrap Scallop with cooked side out as tight as possible so that Bacon is flush with Scallop.

Step 4. Run your Skewer through each individual Scallop so the Bacon will hold.

Step 5. Now that you have a skewer with 3 Bacon Wrapped Scallops place in a hot Sautee pan with melted butter or oil and sear one side.

Step 6. Flip Scallop over to non-seared side and place entire Sautee pan in oven for 8 to 10 minutes. [If you are not using a convection oven cook time will increase]

Step 7. Carefully remove Scallops from Sautee pan and let rest for 3 minutes.

Step 8. Enjoy with Tequila Sauce.

Coconut Tequila Cream Sauce

½ cup 1800 Coconut Tequila

1 Tbl Spoon Agave Nectar

1/4 cup Fresh Cilantro Chopped

1 Whole Fresh Lime

1 Cup Heavy Cream

Step 1. Heat Sautee pan on high (use caution alcohol will ignite a flame]. Make sure pan is hot then add 1800 Coconut Tequila.

Step 2. After all alcohol has burned off, add 1 table spoon Agave Nectar and continue to swirl pan.

Step 3. Cut Lime in half and place 1 half lime to the side for later use. Squeeze the other half of fresh lime into Sautee pan.

Step 4. Add 1 cup Heavy Cream and continue to swirl pan. At this point you are reducing the Heavy Cream so you can turn the stove top burner to medium or simmer.

Step 5. Once your Heavy Cream has reduced enough to stick to a spoon and is not runny, add your chopped Fresh Cilantro.

SIDE NOTE: Second half of the lime is for zesting over top of the dish.

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