Scallops the Digby way

[sandy]

A couple years ago my wife & I traveled to Cape Brenton Island to visit the Glenora Distillary.
One of the spots we visited was Digby, Nova Scotia to have the famous Digby scallops .
We ( not me) had fresh scallops at the Fundy Restaurant overlooking the Digby Cove. I asked the gal serving us how the locals eat them:

Here ya go: Scallops the Digby way.

One serving-

6 large sea scallops, rinsed and patted dry
3 pieces of thick cut bacon
3 cloves of garlic, diced

I do this in a cast iron skillet, but whatever you've got. Fry the bacon till good & crisp. cool and break up in pieces. keep warm
With about 1/3 of the bacon fat left in the pan, heat garlic till fragrant BUT NOT caramelized.
Fry scallops in the garlic bacon fat turning once. Scallops cook quick, don't overcook maybe 3 minutes a side. They turn translucent when done . They should be a little brown.
Serve on a plate with the bacon pieces sprinkled over the top & some of the garlic-

That's it ! Scallops the Digby way.

[bridgetn]

Mar 27, 2009 14:29:31 GMT -6 sandy said:

A couple years ago my wife & I traveled to Cape Brenton Island to visit the Glenora Distillary.
One of the spots we visited was Digby, Nova Scotia to have the famous Digby scallops .
We ( not me) had fresh scallops at the Fundy Restaurant overlooking the Digby Cove. I asked the gal serving us how the locals eat them:

Here ya go: Scallops the Digby way.

One serving-

6 large sea scallops, rinsed and patted dry
3 pieces of thick cut bacon
3 cloves of garlic, diced

I do this in a cast iron skillet, but whatever you've got. Fry the bacon till good & crisp. cool and break up in pieces. keep warm
With about 1/3 of the bacon fat left in the pan, heat garlic till fragrant BUT NOT caramelized.
Fry scallops in the garlic bacon fat turning once. Scallops cook quick, don't overcook maybe 3 minutes a side. They turn translucent when done . They should be a little brown.
Serve on a plate with the bacon pieces sprinkled over the top & some of the garlic-

That's it ! Scallops the Digby way.

This recipes sounds very interesting, think it will be something for Bjarne to taste (sometimes he is tired of the cheeseburger, LOL).

Thanks for your recipe idea, great.

Bridget

[Debbie]

Sounds yummy. I may have to try these. I love scallops. Will a non stick skillet work? I only have one cast iron one and it's strictly reserved for my cornbread.

[sandy]

Apr 7, 2009 6:38:28 GMT -6 Debbie said:

Sounds yummy. I may have to try these. I love scallops. Will a non stick skillet work? I only have one cast iron one and it's strictly reserved for my cornbread.

Of course, good thinking on the cast iron, I've made that mistake !
I've got an old cast iron dutch oven ( small) that my Dad said belonged to his grandmother- Mom used to make ham hocks with kraut in it, ham hocks, TBLS horse radish cover with kraut, cook all afternoon.

[Debbie]

I'm guessing you would remove the garlic to prevent it from burning once the oil has taken on the essence of the garlic? Like you said, only til it becomes fragrant. If left longer it will brown or burn and become bitter tasting. I found that out the hard way one time.

[sandy]

Apr 7, 2009 14:07:53 GMT -6 Debbie said:

I'm guessing you would remove the garlic to prevent it from burning once the oil has taken on the essence of the garlic? Like you said, only til it becomes fragrant. If left longer it will brown or burn and become bitter tasting. I found that out the hard way one time.

Me too, more then once- Especially with something like scallops-
If this happens, I dump it and start over- Have to.
Remember the old Galloping Gourmet and his clarified butter- I still have and use a rosewood handled scraper with Galloping Gourmet etched on the SS scraper side.

[Debbie]

Yeah, I do remember the Galloping Gourmet. Mom and I used to watch him religiously. Last time I saw him he was strictly doing health food.

Remember the Frugal Gourmet? I have one of his signed brass Turkish cranked pepper mills. Love it.