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Black and Gold Scallops
When the Saints were headed to the Super Bowl, I had lots of requests for black & gold recipes. Here's one of them:
1/2 pound small scallops
fresh cracked peppercorns
4 slices bacon
1 yellow bell pepper (diced for garnish or cut into squares for serving)
Guacamole (either homemade or the Spicy Wholly Guacamole in the bag)
Tortilla chips (I used Scoops with a hint of Jalapeno)
Fry bacon until crispy in a large, wide skillet. Remove bacon and reserve drippings in skillet. While the bacon is frying, prep the scallops by cutting them into bite size pieces, then seasoning well with cajun seasoning and fresh cracked black pepper. While bacon is draining on paper towels, add scallops to the hot bacon grease, making sure each piece has plenty room in the skillet. The scallops will thow off a lot of liquid as they cook. If it looks like they're poaching instead of browning, carefully remove them and drain off the liquid. Add them back to the hot skillet and re-season with black pepper. Cook on medium-high heat until browned and crispy on each side.
Crumble the bacon. Set the tortilla chips and/or bell peppers on a serving platter. Top each with a little guacamole. Add a scallop to each. Top with bacon crumbles. If you're not using the bell pepper as serving pieces, dice it for garnish. Serve immediately.