Recipe: Scallops

Last week one of our readers (he signs his email as “Avid Reader”) wrote asking for a recipe for scallops, so I thought it would be a good idea for this week. Rich in Omega-3 fatty acids and relatively low in calories, scallops are an incredibly healthy and lean source of protein. The secret to preparing them is never to take your eyes off them while they are cooking. When perfectly cooked, they are succulent, juicy and plump. Overcooked, they become rubbery. You may use sea scallops or bay scallops in any recipe, but bay scallops are smaller and more delicate, requiring much less cooking time. Most fish shops discard the pink part (the reproductive organs), as we Americans are a bit prudish about that sort of thing, while the French, of course, consider it the best part!  Either way, here are two recipes, both very easy and both very good! 
Pan-Seared Scallops / Bacon Wrapped Shrimp and Scallops

Pan Seared:
16 dry sea scallops, small side muscles removed
Coarse sea salt
Freshly ground black pepper
2 teaspoons unsalted butter
2 teaspoons olive oil

Bacon Wrapped:

12 jumbo raw peeled, deveined shrimp (16 to 20 count per pound)
12 large, dry sea scallops, trimmed and well-drained
1 tablespoon coarse salt
Pinch coarse black pepper
¼ cup lime juice
1 tablespoon toasted sesame oil
12 slices center-cut smoked bacon, each cut in half
3 scallions, very thinly sliced 

Recipe Directions
Pan Seared Scallops(Serves four people)   Rinse scallops with cold water and thoroughly pat dry. Salt and pepper both sides. Add the butter and oil to the pan on high heat. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1½ minutes, until they form a golden crust on each side. Serve immediately.  Roasted Bacon–Wrapped Scallops and Shrimp Preheat oven to 425°F. Place shrimp and scallops in a shallow dish or bowl. Salt and pepper each on both sides. Drizzle first lime juice and then sesame oil and turn the shrimp and scallops to coat each with the juices. Wrap each shrimp and scallop with a half-slice of bacon. Fasten bacon in place with toothpicks. Arrange scallops on the slotted top of a broiler pan or on top of a grill over a roasting pan to allow the bacon fat to drain while the bacon crisps up. Roast scallops for two full minutes. Add the wrapped shrimp to the scallops and continue roasting until shrimp is pink, scallops are opaque and bacon is crisp. Arrange on platter and sprinkle with chopped scallions.
Gerard's Wine Suggestion
French Chablis!