Best 7 Scrambled Eggs With Bay Scallops And Bacon Recipes

COUNTRY-STYLE SCRAMBLED EGGS

Steps:

• In a 9-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon. , In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese; stir it in or let stand until melted.

POTATO, BACON AND EGG SCRAMBLE

Steps:

• In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp and brown. Remove from skillet; drain on paper towels. Crumble bacon.
• Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling. Add potatoes. Cover; heat to boiling. Reduce heat to medium-low. Cook covered 6 to 8 minutes or until potatoes are tender; drain. In medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed; set aside.
• In 10-inch skillet, melt butter over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly.
• Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with crumbled bacon.

SCRAMBLED EGGS WITH BAY SCALLOPS AND BACON

Steps:

• Broil or fry the bacon over medium heat so that when the slices are done they lie flat. Drain on paper-towel-covered plate and set aside in a warm oven.
• Break the eggs into a colander, over the top of a double boiler or heat-safe bowl and beat gently using a whisk or a wooden spoon to push the eggs through. Add one tablespoon of butter and the salt and pepper to taste.
• Cook the eggs in the double boiler or place bowl over pan of simmering water over medium heat, whisking constantly, taking care to scrape the sides of the pot where the eggs will first coagulate. When the eggs begin to thicken, add the cream, half-and-half or milk. You may add a raw egg yolk at this time.
• Remove eggs from the heat when they have formed small, bright yellow curds. You may add some flat parsley, freshly snipped tarragon or chives to the eggs.
• Meanwhile pat the scallops dry with a paper towel and melt the remaining butter over medium-high heat in a 10-inch nonstick pan. When the butter bubbles but before it darkens and begins to smoke, add the scallops in one layer. Cook until they turn brown, about 3 minutes. Turn and cook until browned on all sides, about 2 more minutes. Remove scallops with a slotted spoon and drain on paper towels.
• To serve, pile the eggs at one end of a warmed oval platter and the scallops at the other. Separate the eggs and scallops with a bacon fence.
• Serve with toasted brioche and chilled prosecco.

BAY SCALLOP CHOWDER WITH BACON AND CABBAGE

Steps:

• Heat a 6 or 8-quart heavy bottomed soup or sauce pot over a low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook the bacon until crisp golden brown. Leave the bacon pieces and the fat in the pan. Add the butter, onion, thyme and bay leaf. Saute them for about 8 minutes over a medium heat, stirring occasionally, until the onions are softened, but not browned. Add the potatoes and fish stock. The stock should just barely cover the potatoes. If it doesn't add enough water to cover them. Turn up the heat and bring to a boil. Cover the pot and cook the potatoes vigorously for about 8 minutes. Add the diced cabbage, reduce heat to medium, and simmer for 5 more minutes. Season with salt and pepper. The potatoes should be firm in the center and soft on the outside. If the broth hasn't thickened, lightly smash a few potatoes against the side of the pot and simmer 1 or 2 minutes longer to release their starches. Remove the pot from the heat. Stir in the scallops and let sit for 5 minutes. Add the cream and let sit 10 more minutes while the scallops finish their slow cooking. Retaste the chowder and adjust the salt and pepper. If you are not serving the chowder within the hour, let it cool a bit then refrigerate. Cover the chowder after it has completely chilled. Otherwise, let it sit for up to an hour, allowing the flavors to meld. When ready to serve, reheat over a low heat and don't let the chowder boil. Use a slotted spoon to mound the pieces of scallop, potato, cabbage and bacon in the center of large soup plates or shallow bowls and ladle the creamy broth around. Sprinkle generously with sliced scallions.

SCALLOPED EGGS AND BACON

Steps:

• Preheat oven to 350 deg. F.
• Melt butter in medium skillet over medium heat. Add chopped onion; saute until tender. Whisk in flour until thoroughly combined. Add milk; continue stirring until thick. Add cheeses; stir until melted.
• Place 1/2 of eggs in bottom of small baking dish; pour 1/2 of cheese mixture over eggs.
• Sprinkle with 1/2 of bacon and 1/2 of fried onions. Repeat layers.
• Bake uncovered 15 to 20 minutes or until heated through.

CREAMY SCRAMBLED EGGS WITH DICED BACON

Steps:

• Cook bacon pieces in skillet until crisp.
• Remove from pan and drain on paper towels.
• Remove bacon grease from skillet, wash and dry pan and return to heat.
• Scramble eggs and add half and half and mix well.
• Add butter to heated pan and add egg mixture.
• Let the eggs set a bit and then sprinkle bacon over.
• Stir eggs until soft set or until they are done to your liking.
• Note: I sometimes also add small diced cubes of cheese when I add the eggs to the pan. Then proceed with recipe.

SCRAMBLED EGGS WITH BACON AND AVOCADO

Steps:

• Brown bacon in a small skillet over medium heat, 3 to 5 minutes per side. Remove bacon; pour off all but 1 teaspoon fat.
• In a bowl, beat eggs with 2 tablespoons water; season with salt and pepper. Pour into pan; cook, scraping bottom frequently with a flexible heatproof spatula, until just set, 2 to 3 minutes.
• Transfer to a plate. Crumble bacon over top; sprinkle with avocado. Serve with toast, if desired.