40 mins
Bacon and King Scallop Open Sandwich
Recipe by Graham
Oh for a Bacon and King Scallop Open Sandwich! My mouth is watering simply by typing the words. This amazing creature marries the delicate flavours of king scallops, the saltiness of smoked bacon and the sweetness of Maple syrup like a minister at a wedding!
By the way, in the recipe I specifically use the term "English muffins" simply to differentiate between the small, round, flat type of yeast-leavened bread required in this recipe and the 'quick bread' like small cakes or cupcakes that are called simply "muffins" in America.
Bacon and Cheese Burger Topping 
Bacon Barbeque Prawns Ingredients for Bacon and King Scallop Open Sandwich
Currently displaying quantities in US Imperial Measurements
PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.
How to Cook Bacon and King Scallop Open Sandwich
- 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.
GRAHAM'S HOT TIP:
If you are in a hurry, you would be forgiven for using a packet or jar of ready-made Hollandaise sauce (but your own is much better!)
Reviews of Bacon and King Scallop Open Sandwich
| August 05 2014 OMG!!!! This should be illegal, but thank goodness it's NOT! I didn't realize there could possibly be a way to improve the taste of bacon and I can't think of anything that looks more like an "eat me now" invitation on a plate. This is such a great idea! Now, I'm thinking of other 'sandwiches' to make with scallops. Taste, taste and more taste. Do you pick it up and eat or slice it? Who cares!! You have me for life with this one. Marion (3 reviews) |
July 22 2014 5 star recipe. Absolutely fabulous. Full of flavor and mouth-wateringly more-ish. The whole family raved over these, and with good reason. 10 star recipe, actually, but you only go to 5!! heatherM (3 reviews) |
May 22 2014 This is positively the very best open sandwich I have EVER tasted. It just melts in the mouth and now my husband is shouting for more!!! What a brilliant recipe. Thanks for sharing. Carol (6 reviews) |
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