Post № 2
Spaghetti de Pétoncles Grenobloises au Bacon
This exquisite dish is made simply with literally a hand full of ingredients – the main of which is a succulent grenobloise sauce packed with incredible bursts fresh zesty lemon, savory bacon all enveloped in a rich buttery reduction. MmMm…
- 4-6 strips bacon cut into small pieces
- 1/2 -1pounds fresh scallops (however many you desire)
- 4 medium lemons juiced. You can add segments or pulps if you wish
- 1 tbsp minced garlic
- 2-4 tbsp butter
- 2-3 green onions
- handful washed capers
- 13 oz spaghetti noodles
- reserved pasta water to your desired sauce consistency
- pinch of Salt & Pepper to taste
In large pot, fill just enough to cover pasta or maybe halfway if you are using a round vessel. Salt for seasoning and crank that bad boy on high to get it boiling.
I like to cook my scallops and pasta in bacon grease so anytime there’s bacon in the recipe, I cook that first. Cook bacon in medium to large sauté skillet on medium low for maybe 7-10 mins. My goal is not to get them crisp, I just want them cooked so I set the heat low and cover to allow the steam to help cook them.
Drop pasta in pot once the water is boiling while the bacon is cooking (if your water boils before the bacon is done. If not, just drop pasta in as soon as you get a slow boil since it will take 8-10 mins to cook pasta to al dente. Once al dente, reserve a cup or two of pasta water, drain pasta (never rinse the pasta) and set drained pasta aside.
Once bacon is cooked, drain fat into a cup or small glass or porcelain container and set bacon aside in a separate dish.
Pour a bit of bacon fat in the pan and lay dried and seasoned scallops in the pan over medium heat. Don’t season until just before you drop them in. If they are sitting in salt, they will drawl more liquid out and it can prevent that nice crust we are looking to form on both sides. This is why you must pat them dry and only salt right before you are ready to cook them. Once in the pan, leave them untouched and unmoved for 3-6 mins depending on thickness. My large pieces needed 6 mins, smaller ones needed 5 mins. Flip over and proceed to cook for another couple mins. Then take them out set aside.
There will be brown fond bits at the bottom of the pan due to the bacon and scallops- don’t discard. Just keep everything in the pan. Add butter and cook on medium-ish heat. Scrape the brown bits off the bottom as the butter melts.
Once the butter melts, add garlic and cook for maybe 2-3 mins until they are cooked.
Then add the juice of lemons and keep cooking. Then add scallions, parsley and/or capers and let cook for min or two.
Then take your pasta and place it in the sauté pan. Finish cooking the rest of the pasta in the grenobloise reduction. Add pasta water if you need. I always do because pasta will absorb the liquids so if it looks “soupy” at first, I promise you it will thicken up after a few mins.
Add any accumulated scallop juices that had rested. I like to cook for a couple more mins longer and then plate up! This dish packs a serious punch and sure to be a crowd pleaser!
This Plate Costs:
6 Strips of Bacon = $1.38
Scallops = $ 10.80. $1.35 each x8
Lemons = $0.50
Green Onions = $0.50
Spaghetti Noodles = $1.00
may also j’adore…