We’ve done a a couple of scallops recipes on here by now, all ranging in difficulty. I’ve come to find that chefs in this town are really into scallops recipes for whatever reason. Maybe it’s because scallops are versatile, maybe it’s because the home cook can make them with minimal effort but still look fancy.
This recipe for scallops with bacon, roasted beets and a rice wine vinaigrette from Ann Cashion is completely accessible. The bacon adds a nice smokey flavor, and the beets in season right now are pleasantly sweet. That should count for something extra coming from someone that doesn’t think of herself as a big beets fan. Plus, the fried ginger slices and fried red onions for garnish make the dish stand out more. I had never had fried ginger before trying this dish and now I could see myself going hog wild with it as a garnish. It’s got that really nice bite to it.
After the jump you’ll find the full recipe. Enjoy.