Grilled Arms (Halloween Recipe For Scallops, Bacon, And White Asparagus)
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
60
Spice
54
Sweetness
54
Sourness
42
mins
Prep time (avg)
3.4
Difficulty
Ingredients:
1 cup
Lemon Juice (divided)1 tbsp
Tarragon (chopped fresh)1 tbsp
Parsley (chopped fresh)1 tbsp
Unsalted Butter1
SaltDirections:
1
Bring a pot of water to boil
2
Cook asparagus in boiling water until tender, about 4 minutes
3
Drain and rinse asparagus in cold water until cool
4
Cut asparagus spears into 1/4-inch long pieces
5
Fry bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes
6
Remove the bacon to drain on paper towels
7
Return skillet to stove top; raise heat to high and add vermouth, 1/4 cup lemon juice, tarragon, parsley, butter, salt, and pepper to bacon drippings
8
When mixture begins to steam, arrange scallops in skillet, making sure they don't touch each other
9
Cook until bottoms are golden, about 2 minutes; flip scallops and repeat cooking on other side
10
Remove scallops and arrange on serving dish; remove any remaining bits of tarragon and parsley from the sides of scallops
11
Drizzle remaining 1 1/2 tablespoons lemon juice evenly over scallops
12
Cut bacon to approximate size of scallops
13
Place 1 piece of bacon over each scallop; arrange 1 large slice and 1 small slice of asparagus on top of each bacon piece to resemble a cross-section of an arm with the bones sticking out
14
Serve with lemon wedges