Bacon Roasted Sea Scallops

Bacon Roasted Sea Scallops

Ingredients:

Scallops:

24 large sea scallops, rinsed, and muscle removed if necessary

8 slices bacon, each slice cut into thirds

Marinade:

1/4 cup  soy sauce

2 tablespoons dark brown sugar

2 tablespoons dry sherry

1 tablespoon Dijon mustard

1 tablespoon Asian sesame oil

2 teaspoons minced fresh ginger

1/8 teaspoon red pepper flakes

Salt to taste


Directions:

In a bowl, combine all the marinade ingredients. Add the scallops and stir to coat. Cover and marinate in the refrigerator for 30 minutes.

Heat the oven to 450 degrees F. Drain the scallops, reserving the marinade, and wrap each one in a piece of the bacon, securing it with a wooden pick.

Arrange the scallops on a rack in a shallow roasting pan and roast, turning frequently and basting with the reserved marinade, for 15 minutes, or until the bacon is crisp and the scallops are just cooked.

Serve immediately.

Maryland Crusted Crab Cakes with Sweet Pepper Sauce

Maryland Crusted Crab Cakes with Sweet Pepper Sauce

Ingredients:

Crusted Crab Cakes:

1/3 cup pecan halves

1 slice firm textured white bread, torn

2 tablespoons mayonnaise

2 teaspoons lemon juice

1 teaspoon Dijon mustard

1 egg yolk

4 ounces (1/4 pound) lump crab meat

1 tablespoon minced chives

1 1/2 tablespoons butter

Sweet Pepper Sauce:

1 large red bell pepper (1/2 pound, coarsely chopped

1 tablespoon olive oil

1 tablespoon plus 1 teaspoon balsamic vinegar

Salt and cayenne, to taste

Directions:

Place pecans and torn bread in a blender or small food processor. Pulse until pecans are finely chopped and bread is crumbly.

In a medium bowl combine mayonnaise, lemon juice, mustard and egg yolk; blend well. Add crab and chives; stir gently to mix, breaking up large lumps. Stir in 6 tablespoons of pecan-bread crumbs.

Place remaining crumbs on a plate. Form crab mixture into 4 cakes, about 2 inches in diameter. Dredge crab cakes in crumbs, pressing gently to help mixture adhere.

In a medium skillet (preferably one that is nonstick), melt butter over a medium-low heat. Add crab cakes, cover pan and sauté , turning over once, about 5 minutes total, until they are hot in center and nicely browned on both sides.

To serve, spoon pepper sauce onto 2 salad plates. Place 2 crab cakes on each plate. Garnish with whole chives and lemon wedges

Sweet Pepper Sauce:

Place bell pepper, olive oil, 1 tablespoon vinegar and 1/4 cup water in a small saucepan. Cover and cook over medium heat 20 minutes.

Let cool slightly, then puree pepper and any remaining liquid in a blender food processor until as smooth as possible. Season with remaining vinegar, salt and cayenne to taste.

Cooking Time: 25 minutes

Serves 2