Watching Raz Cook: Scallops and Sprouts (with Bacon!)

Friday, February 28, 2014

We learned the hard way last year that going out for Valentine's Day just isn't for us. It felt so forced to drag ourselves from work to a restaurant to order off a fixed menu with what looked like every other couple in town. That may work for some people, but it's not our happy place. We love our little staycations and trying new recipes in sweats, so this year we stayed home.

Raz took us on a seafood adventure with multiple courses and lots of Northwest freshness. We love taking ourselves to seafood and local markets, so we stopped by Fisherman's Terminal (where the Deadliest Catch guys dock) to pick up a variety of oysters Raz shucked right over our kitchen sink before he grilled up these next two courses.

There was much more food, 90s music, cheers'ing and laughter involved, but these two recipes are super easy, so we didn't want to keep them from you. And, clearly, when the common denominator is bacon, you can't go wrong.

Herewith, Raz's latest.

Pioneer Woman's Bacon-Wrapped Scallops with Chili Butter

Ingredients
2 pounds large scallops
1/2 pound bacon, cut into thirds or halves
1 stick butter
2 teaspoons chili powder
Dash of cayenne

Preparation
1. Wrap bacon pieces around the outside of the scallops, then attach with a wooden skewer.
2. Cook in a 425 degree oven (on a drip pan) for 20 minutes, or until bacon is sizzling and brown
OR
Cook under the broiler for 15 minutes, or until bacon is sizzling and brown
OR
3. Grill until bacon is sizzling and brown - this is the option we chose and they turned out really well
4. Melt butter and stir in chili powder and cayenne. Drizzle over scallops before serving


Image courtesy of The Pioneer Woman
Brussels Sprouts with Bacon

Ingredients
2 pounds fresh Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
6 (1/8-inch-thick) pancetta slices (we used bacon)
1 tablespoon freshly grated Parmesan cheese

Preparation
1. Preheat oven to 425°. Toss together Brussels sprouts and next 3 ingredients in a 15x10" jelly-roll pan. Bake 17 to 20 minutes or until sprouts are tender and edges are lightly browned, stirring occasionally. I like my meat/veggies/most things a little burnt, so Raz actually seared the Brussels in the bacon skillet after crisping that up. You could do either, though, pending your preference for burnt edges
2. Meanwhile, cook bacon in a large skillet over medium heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels. Crumble bacon
3. Remove sprouts from oven, and place in a large serving dish. Top with cheese and crumbled bacon

Brussels Sprouts with bacon. Recipe adapted from Yummly, image courtesy of A Little Piece of Sunshine
What I/We Drank
Jaume Serra Cristalino Brut Rose and a Sharpie to write on the cork. Raz knows I love a good rose
River Road Chardonnay + Girls on the iPad and my festive phone case

2 comments:

  1. Um yum and fun! Jeff and I have been going to Boise Fry Company for the past few years because I can't do the fancy restaurant thing on V-Day and I cook all the darn time! I will definitely need to try these recipes. Bacon is the language of love ;)

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    Replies
    1. Totally agree, Zoe! If it includes bacon, we're much more likely to try it. I like your compromise of still going out, but being casual. I might have to try that next year :)

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