As I type this post, I hear the other frugal foodie in the kitchen lapping up the rest of the cream sauce with a spoon. This is spoon-licking good.
1 pint half&half $1.69
6 pieces bacon $2.00
6 sea scallops $6.00
1 tablespoon EVOO $0.10
4 ounces Brie cheese, cut into small pieces $1.25
1 teaspoon salt, divided $free-ish
1 teaspoon pepper, divided $free-ish
1/4 teaspoon ground nutmeg $0.25
2-4 sage leaves, roughly chopped $free from your herb garden
a few toothpicks $0.05, if that.
Total Cost for 2: $11.34
Preheat the oven to 350 degrees.
In a 2-quart saucepan, heat the half&half on medium heat until it is reduced by half. You’ll have to watch this carefully to make sure that it doesn’t boil over, and also to skim regularly the foam off of the top (discard this foam).
Meanwhile, lay the bacon on a baking sheet and bake for 3-5 minutes, which will only render some of the fat and will leave the bacon limp. Pat the scallops dry on a plate lined with paper towels. Season with half of the salt and pepper. Remove the bacon from the oven and let cool until you are able to touch it without noticeable pain.
Heat the olive oil in a saute pan until hot. Meanwhile, wrap the seasoned scallops in 1 piece of (cooled) bacon each, securing with toothpicks. Add scallops to pan and cook for 2 minutes on each side. (I find silicone tongs especially useful during the flipping stage).
Remove from saute pan and place back onto the baking sheet and into the 350 degree oven for 3-5 minutes, just until cooked through.
As the scallops cook in the oven for 3-5 minutes, add the brie (rind removed) and the chopped sage to the half&half and whisk until melted and well mixed. Season the sauce with the remaining salt and pepper, and the nutmeg. If necessary, strain the sauce through a sieve.
Serve the scallops on a plate, and drizzle with the cream sauce. Garnish with sage leaves from your herb garden.
Adapted from an Emeril recipe….or should we say “kicked up!”