A Summer Classic… with Bacon!

Bacon and scallops straight from the sea, the scallops that is, the bacon comes straight from Western Beef (the thick cut bacon is the one I use). These are best tossed on an outdoor grill, but you can broil them indoors.

Here’s what you’ll need:

  • 2 lbs bacon
  • 2 lbs sea scallops (if very large, cut in half)
  • 3 tablespoons butter
  • 1 tablespoon minced garlic
  • 1/3 cup chicken broth

Cut bacon strips in half and wrap a piece of bacon around each scallop; secure with toothpick. Then if you are cooking indoors: Arrange the wrapped scallops on a baking sheet and broil about 5 inches from heat for 3 minutes per side, or until bacon is crisp. If your cooking outdoors, I use a perforated cooking sheet over the grill on top of hot coals.

Make the sauce:  In small skillet, melt butter; add garlic and saute about 1 minute. Add broth and bring to a boil. Cook this for about 2 minutes to reduce.  Place scallops in large bowl; pour broth over, gently toss to coat. Now, if there were a bed of linguini in that bowl, well, it couldn’t hurt.

Bacon Wrapped Scallops

Bacon Wrapped Scallops

Comfort Soup – Tomato Basil w Anchovy

A hot bowl of creamy tomato basil soup wards off the winter chill. What’s nice about this soup is that it in contains no fresh tomatoes. Nope, the canned ones work better than the fresh ones in this soup. So, you can make this comfort food from stockpiles in the pantry. For the more adventurous amongst my reads, it’s true, you can add a small can of anchovies to this soup after you blend the tomatoes and it will add a whole lot of salty, fishy, goodness…

Here’s what you’ll need:

  • 1 (28 ounce) can of whole stewed tomatoes
  • 1 (14.5 ounce) can of diced tomatoes
  • 1 cup chicken broth
  • ¼ cup half and half
  • 1 tablespoon olive oil
  • 2 teaspoons garlic
  • 1 medium diced onion
  • 1/4 cup chopped fresh basil
  • 1 small can anchovy fillets
  • Sea salt and pepper to taste
  • Fresh grated Parmesan cheese

Start by sautéing the onion, garlic, and basil in olive oil, then add the tomatoes, broth, and a dash of sea salt. Let this cook together in the pot for about an hour.

Grab your immersion blender and blend this till is nice and smooth. Add in the anchovies and half and half and let that simmer another fifteen minutes or so.

When you’re ready to ladle this out, get some nice heavy stoneware bowls and top the soup with some freshly grated parmesan I like to serve this with garlic bread, also topped with parmesan (or a small anchovy pizza).