TravelTalkOnline Forums People Talk Recipes Scallops with bacon and white wine sauce

Made this tonight for dinner. Used a recipe with some substitutions, as I wanted to wrap the scallops with bacon. It was very good, but the sauce was too thin as I think I didn't cook it down enough. Since I'm on South Beach diet, I did not try to thicken it with flour or cornstarch, which I'm sure would have done the trick..

1/4 cup white wine
Juice of 1/2 lemon
1 green onion chopped (recipe called for shallot and I did not have any)
1/2 cup heavy cream
4 tablespoons butter
12 bay scallops
salt and pepper to taste
6 bacon slices

Combine wine, lemon juice and green onion, and cook down. Add cream and cook down to half. Add butter by tablespoons and cook down. Keep warm while you cook scallops.

Slice bacon in half to make 12 shorter slices and cook about half way and wrap around scallops. Brush scallops with olive oil and season with salt and pepper.

Broil scallops about 2 minutes per side until opaque and a tad brown on the sides. Serve scallops with a spoonful of sauce on top.

And here it is!

That looks awesome, Carol!

We enjoyed it. I would try harder to get the sauce thickened up next time.

Carol, That looks delicious!!! Don't you just love SB diet where you can eat bacon and heavy cream? Beats lettuce any day for me.

Actually, South Beach does not advocate bacon or heavy cream. The premise is good fats (non-saturated) and good carbs (whole grains, beans, fruits and veggies). What you're describing is the old Atkins plan.

Sorry if it sounds like I'm preaching, but I've been following the SB way of eating for six or seven years. It really is a way of life that results in long-term weight management if followed correctly. Sure, everything in moderation, and I indulge myself on a frequent basis. But bacon, butter, and heavy cream are not foods advocated by the South Beach diet.

<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

Agreed, Georgia, but this was Valentine's Day, OK?? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" /> Plus I had 4 scallops, which translated to 2 slices of bacon, yes, but they were very crisp, and maybe a tablespoon full of the sauce, so in all, not too bad as far as fat, compared to if I had had, for example, a lean cut of steak.

...and, for Judy, I still eat a salad for lunch most days! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

Carol, I absolutely agree! Had my back not gone out on Friday, my Valentine's dinner would have included plenty of butter and some heavy cream as well, and it will once I get back on my feet.

For several years I belonged to a South Beach forum, and it always bothered me when people referred to South Beach as a "low carb, high fat" plan, because it isn't.

<getting down from soapbox>

Georgia--one thing I have a real problem with on South Beach is the low fat cheeses. I ADORE cheese and the low fat cheeses recommended by South Beach just taste like cardboard to me. I have some reduced fat cheeses that I use to snack on here at the office, but most of the time in cooking, I use the full fat versions...

Again, I completely agree. With the exception of part-skim mozzarella and ricotta, I generally use full fat cheese. However, I eat very little cheese. When I was in the weight-loss phase of my SB experience I was much more careful to follow all the rules perfectly. Now that I've been at my goal for several years, I pretty much just follow the main guidelines. I'm generally pretty strict with myself during the week, and on weekends all bets are off!

I do find that I can reduce the amount of cheese in a recipe if I use a really flavorful cheese, like Parmesiano Reggiano, feta, Peccorino Romano, or Asiage. A little of those go a long way.

And no Velveeta... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

Like I said, cheese is one my main vices. I adore it! Part skim mozzarella and ricotta I use also, but I have a tendency to use MORE cheese in a recipe than it calls for, regardless of the recipe! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Blush.gif" alt="" />

Oops Georgia. Thanks for the clarification. The old Atkins is the one I was thiniking of.
I wish someone would come up with a potato chip diet!!!!

Carol, that looks awsome! You did good! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
Great presentation!

But, I'm wondering?
Why be concerned about a tbsp. of flour to thicken the sauce, when you served it with pasta??? Mmmmm?

It was just maybe a half cup of whole wheat pasta. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" /> I thought I could do the sauce without the flour and it would thicken up on me, and it just never did, even though I cooked it about 30 minutes. Go figgur... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

Flour is still the best for thickening, then arrowroot...
and it only takes 1 tbsp flour to thicken 1/2 cup of liquid... not many carbs when it is feeding two people...

OK, well, Georgia says I can't have any more bacon for a while anyway! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

All right now! I don't think that's exactly what I said.... <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

Just yanking your chain! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />