Chef Matt Slattery at Kaiyo Grill in Islamorada presented this recipe for scallops at the recent Key Largo Food and Wine Festival. Scallops with a dash of beer and bacon -Amazing.
Drunken Scallops by Chef Matt Slattery
Kaiyo Grill & Sushi, mile marker 81.7, Old Highway, Islamorada, Florida Keys, 305.664.5556
www.KaiyoKeys.com
Serves 2-3 guests
Ingredients:
8 to 10 dry packed U-10 scallops
Salt and pepper to taste
Grapeseed oil for sautéing
2 tablespoon diced bacon
2 teaspoon fresh chopped garlic
2 tablespoons sliced shallots
2 cup of your favorite beer!
1 cup heavy cream
2 teaspoon butter
½ cup shaved parmesan cheese
Preparation:
Season scallops with salt and pepper. In a large sauté pan over medium high heat, place enough grapeseed oil to coat bottom of pan. Heat oil until it just begins to smoke. Place scallops into the sauté pan gently. Cook for 3 to 4 minutes until the underside of the scallop is nicely caramelized. Turn scallops over. Add bacon, chopped garlic, and sliced shallots. Cook for 3 to 4 minutes until bacon is golden brown. Deglaze pan with your favorite beer. Continue cooking until beer is reduced by half. Add heavy cream and continue cooking until cream is reduced by half. Finish sauce with butter and shaved parmesan cheese. Serve with your favorite vegetables and mashed potatoes. Enjoy!
Each week, this column focuses on fresh local seafood and beverage recipes from the famous restaurants, and the local legends that prepare these dishes throughout the Keys. If you have a local favorite recipe, or would like to see a recipe from a local restaurant included in this column, please write to the author at bobby@keysweekly.com.
