Vieiras Envueltas en Tocino
Entrante27 min4 porcionesFácilSobre esta receta
Vieiras de mar doradas y caramelizadas envueltas en tocino crujiente — un aperitivo elegante pero simple que siempre es un éxito. El truco es secar completamente las vieiras para un dorado perfecto, y precocinar el tocino para que todo termine al mismo tiempo. Listo en menos de 30 minutos e impresionante cada vez.
Instrucciones
- 1
Soak 12 toothpicks in a small Mixing Bowl of water for at least 10 minutes. This prevents them from burning under the Broiler.
- 2
Lay the Bacon strips in a single layer in a cold oven-safe Skillet. Turn the heat to ^[medium] and cook for 3–4 minutes, just until the Bacon begins to render and turns slightly translucent but is NOT yet crispy. You want it pliable enough to wrap. Transfer to a paper towel-lined plate and let cool for 2 minutes.
- 3
While the Bacon cools, pat the Sea Scallop thoroughly dry on all sides with paper towels — this is the single most important step for a good sear. Season lightly with Kosher Salt, Black Pepper, and Garlic Powder.
- 4
Wrap one piece of par-cooked Bacon snugly around the equator of each Sea Scallop and secure with a soaked toothpick, piercing through the Bacon and into the Sea Scallop to hold it in place.
- 5
Position an oven rack 6 inches from the Broiler element and preheat the Broiler to ^[HIGH].
- 6
Heat the Olive Oil in the same oven-safe Skillet over ^[high heat] until the Olive Oil just begins to smoke. Add the wrapped Sea Scallop flat-side down (not on the Bacon seam). Sear without moving for 2 minutes until a deep golden-brown crust forms on the bottom.
- 7
Flip the Sea Scallop to the other flat side and immediately transfer the Skillet to the oven under the Broiler. Broil for 3–4 minutes, until the Bacon is crispy and the Sea Scallop are just opaque in the center (internal temperature should reach %[125–130°F] for a slightly translucent, silky center, or %[145°F] for fully cooked). Do not overcook — overcooked Sea Scallop become rubbery.
- 8
Remove the Skillet from the oven (the handle will be very hot — use a heavy oven mitt). Transfer Sea Scallop to a serving platter and let rest for 1 minute. Add the Butter and Lemon Juice to the hot Skillet and swirl until the Butter melts, scraping up any browned bits. Drizzle this pan sauce over the Sea Scallop.
- 9
Garnish with fresh Parsley and Lemon wedges. Remind guests to remove the toothpicks before eating. Serve immediately.
