Ease of Preparation: Complex.
Yield: 2-3 servings.
Ingredients:
1 tablespoon (15ml) olive oil
6 slices of thick-cut bacon, chopped
30 bay scallops
1 yellow onion, chopped
1 clove garlic, chopped
½ cup (12ml) white wine
6 ounces (180g) canned white kidney beans, drained and rinsed
2 bay leaves
2 cups (480ml) chicken stock
1 cup (240ml) heavy cream
3 tablespoons (45ml) chopped flat-leaf parsley
Salt and pepper
½ cup (120ml) breadcrumbs
Method:
Preheat oven to 350 degrees.
In a medium-sized skillet, heat oil over medium-high heat.
Add bacon pieces and cook for 7-8 minutes, or until almost crisp.
Add scallops, and cook for 2-3 minutes, or until scallops are golden and bacon is crisp.
Take bacon and scallops out of pan, and place on a paper towel to drain excess liquid.
In the same skillet, using the hot oil from the bacon, add onions and garlic.
Cook for 3-4 minutes.
Deglaze pan with white wine, and bring to a simmer.
Reduce for 2-3 minutes, then add beans, bay leaves and chicken stock.
Cook for 12-15 minutes, or until stock has almost completely reduced.
Add heavy cream, and bring to a simmer.
Simmer for 4-5 minutes, then add parsley and stir.
Season with salt and pepper, and remove bay leaves.
Place bacon and scallops over the saucy beans, then sprinkle breadcrumbs over the top.
Place skillet in the oven and cook for 8-10 minutes, or until breadcrumbs are golden brown.
Remove from oven and serve hot.
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