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8 U-10 scallops 1 loaf french bread (sliced thinly on a bias) 1/4lb baby arugula
Bacon Cream Sauce 16 grape tomatoes sliced in half 1 ounce port wine 4 ounces heavy cream 3 slices Benton's Bacon 10 parsley leaves
1. Dice the Benton's bacon and render in a sauce pan. Drain all the excess fat off the bacon and return to the pan. Over high heat add the port wine and reduce by half. Reduce the heat to medium then add the cream and reduce by half. Once the cream has reduced add the tomatoes, parsley and salt and pepper to taste.
2. In a separate pan, add a small amount of oil and get the pan smoking. Season the scallops with salt and pepper and sear the scallops for two minutes on each side. Make sure to get the scallops golden brown.
3. On a plate put the sliced french bread in the center of a plate and add the arugula on top of the bread. Carefully place the scallops on the arugula then cover the scallops and right around the bread with the sauce.
Presented by: Geoff Kenney, Cru Bistro
9000 Executive Park Drive
Building D Suite 300
Knoxville, TN 37923