Ingredients
- 1 tbsp vegetable oil
- 4 slices bacon, finely diced
- 2 cups finely chopped cremini mushrooms(about 6oz/175g)
- 1 sm clove garlic minced
- 12 large scallops
- black pepper
- 2 tbsp lemon juice
- 1/4 c canadian whisky
- 1 c chicken stock
- 1/4 whipping cream
- 1 tsp finely chopped thyme leaves
- salt
- thyme springs
Preparation
Step 1
In a skillet to hold the scallops in 1 layer, heat oil over med heat. add bacon. cook stirring occasionally, for 5-7 mins until crisp. With a slotted spoon, remove bacon to a paper towel-lined plate. Pour fat from skillet into a small bowl, set aside. Set skillet aside but do not wash.
In a separate skillet heat 1 tbsp reserved fat over med-high heat. Add mushrooms, cook, stirring often, for 5-7 min, until softened and browned. Stir in garlic, cook stirring for 30 secs. remove from the heat, set aside in skillet.
Rinse scallops, pat as dry as possible with paper towels. Season with pepper. In the large skillet you used to cook the bacon, heat 2 tbsp reserved fat over med-high heat. Add scallops in a single layer, cook, without moving them. for 2 mins. Turn scallops over, drizzle with lemon juice. Cook for a further 1 -2 mins until seared and the juices are starting to caramelize on base of skillet, adjusting heat so juices do not burn. remove scallops to a plate keep warm.
Add whisky to large skillet, boil for about 1 minute, stirring to scrape up browned bits from bottom of skillet until liquid is syrupy. Add stock, bring to a boil over high heat. Boil for 2-3 mins, until liquid is reduced to about 3/4c. Strain into skillet containing mushrooms, stir in cream and any uices that have accumulated under scallops. simmer for 2-3 mins until sace thickens slightly, stir in thyme. Season to taste with salt and more pepper if needed. Divide sause among 4 shallow bowls, top each portion with 3 scallops. sprinkle with bacon, garnish with thyme.