Old Bay blackened scallops

Cold, Hard Football Facts for Jul 29, 2005

Chris Schlesinger is one of the world's foremost authorities on grilling. He's the owner of landmark restaurant East Coast Grill in Cambridge, Mass. and author of some of the very best books ever written about grilling and barbecuing, including "The Thrill of the Grill" and "How to Cook Meat."

His friends also tell us that he's one very serious tailgate chef. His virtuosity with beef is legendary. But we were also impressed by a very simple scallop appetizer we had at his restaurant one night. We thought it would be light, simple and perfect tailgate recipe. Schlesinger was kind enough to share this and a whole bunch of other recipes with us, which you can find throughout the site.

1 pound of extra large scallops (about 8-10 cleaned)
½ cup of Old Bay
4 slices of bacon
4 Tablespoons of butter
1 cup of fresh corn kernels
1 cup cleaned fava beans, blanched
salt and fresh cracked black pepper to taste

Cook bacon in fry pan until crisp and then crush into tiny bits and set aside. While bacon is cooking, rinse and dry scallops. Cover liberally with Old Bay. Melt butter over medium-high heat in a large sauté pan or skillet. When butter is hot, add scallops and cook 2-3 minutes per side (until well colored on exterior). Remove scallops. Add corn and fava beans to pan or skillet and sauté 3 to 4 minutes until hot. Season with salt and pepper. Put corn and favas on a plate, top with the scallops and then sprinkle on the bacon. Serves 2.

By Kerry Byrne

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