Mallorcan Scallops -

A five minute dinner that’s sure to impress

How gorgeous is this dish? It tastes as amazing as it looks. It’s a symphony of flavors and textures: melt-in-your-mouth seared scallops sit atop a bed of tart apple slices with crispy bacon drizzled with bourbon cream sauce. Are you swooning yet? I’m swooning.

I’m calling this Mallorcan Scallops but I have no idea if this is how they eat scallops in Mallorca. Heres’ the story. I was armchair traveling, researching dream Europe destinations that I want to visit someday. Do you ever look up restaurant menus for fun? I was enamored by this one resort in Mallorca (Belmond la Residencia to be exact) and was drooling over a menu when one item in particular caught my eye: “Scallops and bacon with green apple” read the menu. I realized that I had all of those ingredients (I keep scallops in my freezer) so I quite literally sprinted to the kitchen to try the combination.

I didn’t measure anything so I hesitated writing this upbeat my mom always encourages me to post methods when I don’t measure because that’s how I cook most nights! So here you go, my Mallorcan Scallops method. I hope you love this as much as I do!

Mallorcan Scallops with Bacon, Green Apple

Mallorcan Scallops
Green apple, thinly sliced (1/2 small apple per person)
Bacon (1 slice per person)
A bit of maple syrup
Scallops (3 bay scallops per person or 5 smaller sea scallops)
Flour, salt, pepper
A splash of bourbon
A bit of cream

Thinly slice green apple and arrange artfully on a plate.
Cut bacon into lardons and crisp in a medium pan. Drain and toss bacon immediately with a drizzle of maple syrup. Set aside. Pour most of the bacon grease out of the pan, and add a pat of butter to the pan.
Rinse scallops and pat dry. Season a spoonful of flour with salt and pepper. Dredge scallops in flour mixture. Cook in butter at a fairly high heat for 1-2 minutes per side depending on the size of the scallops. Remove scallops and plate right on the apples. Top with candied bacon.
Remove pan from stove, lower heat, add a splash of bourbon, and return to heat to deglaze the pan, scraping the bits from the bottom. Add a bit of cream, salt, and pepper, and cook on low until the mixture thickens and turns a beautiful golden color. This should just take a minute or two. Drizzle bourbon cream over dish and eat. Yum!

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