Anniversary Scallops
Aug 26, 2010
Earlier this month we celebrated our second wedding anniversary with a dinner and some sparkling wine that Eric’s parents dropped off. Eric likes to joke that we ran to Vegas and came home married, but in reality we spent a year planing it, and it was spectacularly fun. Fun was actually the key, we wanted everyone who came to really enjoy themselves something that doesn’t always happen at weddings. It was pretty exciting to see everyone who came, about 100 of our closest friends and family on both sides. The Wynn Hotel, where we had the ceremony and reception was really good to us and we had 4 full days of fun. The hotel had a really pretty outdoor venue and the coordinator there was wonderful. The wedding is actually a topic that still comes up at dinner parties and BBQs, so much so that everyone keeps insisting that we get married again, but once was enough for us, unless someone else is paying this time! Even though we’re not getting married again, we’re still up for celebrating every chance we get! In addition to the dinner here, we’re planning on heading out to Nick’s on Main in Los Gatos, one of our favorite restaurants in the south bay. We’ve been waiting to do something with some Sol and Scallops we had in the freezer (and more of Monica’s lemons) we managed to put together a very lemon themed dinner, and boy was it good. Try our “Anniversary Scallops” which are scallops and pancetta on a faux hollandaise and let us know what you’re celebrating!
Anniversary Scallops
What You Will Need
1 1/2 lb large scallops
10 slices pancetta (chopped)
2 Tbs thyme
1 Tbs olive oil
1 Tbs butter
1/2 cup water
4 egg yolks
1/2 cup white wine
2 Tbs fresh chives (snipped)
salt and pepper to taste
Pat dry the scallops and season with salt and pepper. Heat a skillet and crisp up the pieces of pancetta, set aside. Wipe out skillet and heat up the olive oil and butter until butter foams. Cook scallops about 2-3 minutes on either side until nice and brown.
Meanwhile simmer some water in a pot and place a large bowl onto it to create a double boiler. Make sure the bowl is not touching any of the water inside the pot. Whisk egg yolks, water and wine in the bowl and place over simmering water, whisk constantly until the sauce thickens, about 8 minutes. Once thickened, remove from heat and whisk in chives, salt and pepper.
Spoon sauce onto plate, place scallops over sauce and pile a bit of the pancetta onto of the scallops. Serve warm.
Tags: Anniversary Scallops, Lemon, Scallops
Ok, that's the third incredible scallop recipe I've seen today. How to choose???? Kate@kateiscooking
Happy Anniversary! My first is coming up in a month and I am trying to figure out what to make! Thanks
Happy Anniversary! Lovely dish!
Happy Anniversary! Looks like an awesome way to celebrate
Congratulations…Happy AnniversaryI had a destination wedding also and it is true…it is just as memorable for your guests as it is for the bride and goom.
Stunning recipe and presentation. Sounds really delicious. Happy anniversary.
Beautiful presentation! We love scallops too and will save this recipe for the next time, happy anniversary!
Happy anniversary! The scallops look fantastic. My better half doesn't like scallops so I never think to cook them at home. Perhaps I should!
What a great anniversary meal. The scallops look perfect!
Elegantly delicious! Perfect looking scallops!
We made seared scallops with lemon and basil for our 9th wedding anniversary. We didn't have any sauce however. Happy Anniversary!
Wow! nice! Great way to celebrate! have a great time!
Happy Anniversary, your scallops look delicious! Your scallops are caramelized perfectly!
wow these are amazing! congrats on your anniversary and gorgeous scallop dish!
happy anniversarylovely presentation of scallops
Very nice caramelization on those Scallops! And your Sabayon Sauce looks fabulous. Love it!
These scallops sound really good! I'd actually been looking for a good scallop recipe and this one sounds perfect. Happy Anniversary, too!
Gorgeous photos and Happy Anniversary!I would love to try this as I am a huge scallop fan. It's a bit difficult to find pancetta here, but it's been on my mission list since early spring. I'm sure bacon will do. Thanks for the inspiration.