Bacon Wrapped Scallops with Fried Sage and Brie Cream Sauce

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 1 quart heavy cream
  • 12 pieces bacon
  • 12 Diver scallops
  • 2 tablespoons olive oil
  • 8 ounces Brie cheese
  • 1 1/2 teaspoons salt, divided
  • 3/4 teaspoon white pepper, divided
  • 1/2 teaspoon ground nutmeg
  • 1 cup peanut oil
  • 1 cup sage leaves
Directions

Preheat the oven to 350 degrees F.

In a 2-quart saucepan reduce the cream by 1/2, skimming the foam off the top. Be careful not to let the cream bubble over the sides.

Meanwhile, lay the bacon on a cookie sheet and place in the oven for 3 to 5 minutes just to slightly render some of the fat. Remove the bacon from the oven and let cool. Once the bacon is cool, wrap each scallop with 1 piece of bacon, using toothpicks to fasten the bacon to the scallops. Season the scallops with 1 teaspoon of the salt and 1/2 teaspoon of the white pepper. Heat the olive oil in a 12-inch saute pan until hot, then add half of the scallops to the pan and cook for about 2 minutes on each side. Remove them from the pan and place them on a baking sheet. Repeat this process with the remaining scallops, then transfer the baking sheet to the oven until the scallops are just cooked through, 3 to 5 minutes.

Remove the rind from the brie and cut into small pieces. Add the brie to the hot cream and whisk until melted. Season the sauce with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of pepper and the nutmeg. If necessary, strain the sauce through a fine mesh sieve.

In a small saucepan, heat the peanut oil to fry the sage leaves. Gently drop the leaves into the hot oil removing them to paper towel once they look slightly translucent, about 30 to 45 seconds. Drain briefly on paper towels before serving.

Serve the scallops on small appetizer plates with the Brie cream drizzled around the edges and garnished with the crispy sage leaves.


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    This was delicious. The sauce had such a subtle but decadent flavor. Be sure and use good quality bacon. Our bacon was not the best but it was still delicious.
    Absolutely delicious, I Make this every year for our anniversary per my wife's request. As and Appetizer for Tyler Florence's seared duck breast with cold sesame soba noodles.
    Subtle and delicious. My husband was delighted...as was I. Now I have a culinary use for the thriving sage plant in my garden!
    I hadn't made scallops before but there was not much kick or a wow-factor.
    This dish was SO deliciously decadent! The Brie cream sauce was delicious with the scallops AND having bread dipped in it. The fried sage added a special twist to it, and the smoky bacon went well with the scallops (as usual!) as well as the sauce. Definitely one of my favorite recipes from the Food Network!
    Made it for Father's Day. My hubby loves scallops. The idea of the Brie cheese enhanced with a heavy cream sauce was brilliant. My husband loves bacon with scallops (I do not). It does lend a really lovely salty, smokey flavor. Unless you overcook the scallops you just can't go wrong. A good hot pan to carmelize the scallops adds dimension to the overall flavor texture too. My husband insists I make it again.
    I made this as an appetizer for New Year and it was exceptional! I used the extra sauce over pasta with chicken and that was great as well.
    Made this last year for Christmas dinner appetizer, and it's been requested several times since. I've taken the fried sage leaves idea and used them on other recipes. Follow the directions, it does take a little time to reduce the cream, but don't skip any ingredients - you'll miss the whole taste sensation. BAM- it's in there!! LOVE, LOVE, LOVE this recipe.
     
    Extra sauce can be sopped up with some really good bread - yum! (it was good on the ham, too)
    Made the recipe as an appetizer last night and our friends asked if they could have more as the entree! Couple of suggestions: 1. the bacon may need to be cooked a little longer to be more done yet soft enough to wrap around the scallops. Maybe 7 minutes in the oven. Also, it takes a little while to reduce the cream. I left it on a low boil as I prepared the other parts of dinner. This is a wonderful recipe and the sauce is addictive! Enjoy.
    WOW! This came out great, my family loved it.
    Delicously awesome. I did not use the sage leaves, but it still tasted great. I think the scallops would have been wonderful in just the brie sauce and not wrapped in bacon too.
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