Pan Seared Shrimp and Scallop with Lime Hollandaise and Jalapeno Bacon (serves 4)
4 pieces bacon, diced
1 small jalapeno pepper, split in half, seeds removed
4 collosal shrimp, peeled and deveined
8 jumbo sea scallops
Fry bacon pieces in a large saute pan with the jalapeno pepper until bacon is crisp. Remove from pan and drain. Discard jalapeno pepper. Pour grease out of pan but do not wipe out pan.
Take scallops and shrimp out of refrigerator 30 minutes prior to preparing. Dry on paper towels and sprinkle with sea salt and freshly ground black pepper. Set aside.
Prepare the Hollandaise sauce (recipe follows)
Heat pan over medium heat and when hot add shrimp and scallops. Sear about 2 minutes per side, turn and continue to cook for another 2 minutes until firm and cooked through. Do not overcook!
4 egg yolks
4 tablespoons very hot water
4 tablespoons melted butter
Zest and juice of 1/2 a lime.
1/4 teaspoon (or to taste) salt
Place egg yolks in the top of a double boiler set over simmering water. Whisk to combine eggs. Add hot water to the yolks one tablespoon at a time, whisking well after each addition. Slowly add melted butter to eggs and water, whisking constantly. Eggs will thicken in about 3 to 5 minutes. Whisk in lime zest and juice until well combined. Taste and correct seasonings with salt. Turn heat off and cover. Prepare the scallops and shrimp.
I make tri-colored couscous but rice or regular couscous is just as good. Spoon the starch in a shallow bowl or small plate. Top with one shrimp and two scallops, sprinkle with bacon pieces. Drizzle Lime Hollandaise over seafood and serve immediately.
Not thrilled with bacon, jalapenos and lime? Try making this dish omitting these ingredients and substituting orange juice and orange zest. Melt a tablespoon of butter and a tablespoon of olive oil in the pan you will cook your seafood in. Pour off the excess fat but do not wipe out pan.
Bon Appetite everyone.
|Bacon and Jalapeno cooking|