CookEat Recipe
Brochette of Scallops with Fresh Mushrooms
Fresh scallops, thin lean bacon and blanched mushrooms threaded in sequence on skewers, lightly crumbed and broiled, then finished with melted butter and parsley greens.
Method
Steps
Step 1
Keep the fresh raw scallop meats and raw lean bacon refrigerated at 40°F (4°C) until needed. Season all one and a half pounds of scallops with the half teaspoon of salt and three saltspoons of ground pepper. Cut the two ounces of lean raw bacon into thin squares about half an inch across.
Step 2
Wash the four ounces of fresh sound mushrooms thoroughly. Plunge them into boiling water for about five minutes, lift out, drain thoroughly on a clean food-safe cloth, then cut them into pieces about the size of the scallops. Discard the blanching water.
Step 3
Prepare six clean food-safe skewers. Thread a piece of bacon, a scallop, a mushroom piece, a second scallop, another bacon piece, another scallop and a mushroom piece; continue the same alternating sequence, dividing all the scallops, bacon and mushrooms among the six skewers. Do not wrap bacon around the scallops.
Step 4
Preheat a brisk broiler and have a double-sided broiling rack or basket ready. Lightly roll the assembled skewers in cooking oil, then in plain breadcrumbs. Arrange in the rack and broil for about five minutes on each side as a guide, continuing until the scallop centres reach 145°F (63°C) and are firm, pearly and opaque, and all the thin bacon pieces are fully cooked and crisp. Check the interior of a thick scallop with a food thermometer rather than judging by browned crumbs. Cook continuously to completion; do not partly cook and hold.
Step 5
Transfer to a clean hot serving dish. Spread a little melted butter over the cooked brochettes, decorate with a little washed parsley greens and serve promptly.
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