Friday, July 2, 2010

Simply Pan Fried Scallops

If you ate my cooking, the probability of you dying of mercury poisoning or clogged arteries is probably five times higher than average. I love seafood, and I love bacon, but I especially like it when their powers are combined.

I recreated this recipe with one major twist: bacon grease.

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1 1/2 pounds sea scallops
2 teaspoons olive oil (Replaced with some good ol' bacon grease)
1/2 cup dry white wine (Omitted/replaced with water)
1 tablespoon balsamic vinegar
Fresh parsley sprigs (optional) (I used dried, oh well)

So I read the reviews, and I guess there was a major problem with the flour becoming a big sticky mess due to the scallops' moisture. To remedy this, I let the scallops sit on a paper towel until they were "dry."

Next I mixed up the flour, marjoram, and salt into a bowl, and followed by dumping in my scallops. Holly from the video told me to use a ziplock bag, but I didn't. I wanted to get my money's worth out of my mixing bowls! It worked out fine for me (well... except then I had to wash the bowl and spoon).

After making sure they're evenly coated (and shaking off the excess flour), I put them on a plate.

Oh, I forgot to tell you that Gandalf is helping me out again. I guess besides too much mercury and bacon grease, my food might also contain a large amount of cat hair.

Speaking of bacon grease, here it is!

I fried two pieces of bacon and saved the bacon grease to fry my scallops in. While I was frying the scallops, I ate the bacon. :D

After all your scallops are fried (I had to do two batches), I placed them on the stove next to my pan while I make my balsamic reduction, which took forever! (I also had to fry up another two slices of bacon for the second batch of scallops, so I ate those (and did the dishes) while waiting for this sauce to reduce. Oh, I also ate a lot of the "naked" scallops while waiting. I had to take advantage of close up shots of the finish so you can't tell).

Here's a photo of the "naked" scallops.

Here is a photo of the "dressed" scallops!

I added more salt to top it off because we're also going to die from overdosing on salt too.


  1. Your scallops look so good! Mine always come out wimpy and sad. I will try this out.

  2. They look very yummy. I want to make them, but now I'm scared off by the time it takes to make the reduction.

  3. I think I will actually try this out when I get me some scallops and bacon. And I enjoy your step-by-step pictures because I'm too lazy to actually read recipe instructions. :D

  4. What is/how do you nah make the balsamic reduction?