Bacon and King Scallop Open Sandwich

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ready In: 40 mins

FOR THE SAUCE:

6 - eggs

4 tablespoons - white wine vinegar

12 oz - ghee (clarified butter or drawn butter)

½ - lemon

FOR THE FILLING:

8 rashers (slices) - smoked streaky bacon (side bacon)

- maple syrup

3 tablespoons - vegetable oil

16 - fresh king scallops

4 - English muffins

Make the sauce first... Squeeze the juice from ½ lemon into a small saucepan (reserving 1 tablespoon for later) and add the white wine vinegar. Heat this liquid until it begins to simmer then remove from the heat. While the lemon-vinegar liquid is heating, separate the egg whites and egg yolks and blend the egg yolks in a food processor for a whole minute. Without stopping the food processor, add the lemon-vinegar to the egg yolks in a slow, steady stream and blend for a further one minute.
Reserve 1 tablespoon of ghee (clarified butter or drawn butter) for later. Gently melt the remainder in a small saucepan until it begins to foam. Remove it from the heat and, with the food processor turned on, add it to the egg mixture in a slow, steady stream. Blend this until fully incorporated (about 30 seconds) then pour the finished sauce from the food processor and set aside (keep warm).
Grill or griddle (or even bake!) the bacon rashers until they are firm and crispy, brush with lots of maple syrup and keep warm. While the bacon is cooking, cut the English muffins into two discs and toast each side. Keep them warm too. In a heavy bottomed frying pan heat the oil over a medium heat and pan fry the scallops for one minute on each side then add the reserved butter and reserved lemon juice and toss the scallops to coat them.
Place one half of a muffin on each plate, place four scallops on each and then two rashers of bacon over those. Balance the other half of the muffin as in the photo and drizzle with lots of sauce.