Monday, January 20 2014, 01:50 PM MST
Soft Scrambled Eggs with Scallops and Bacon
As Aired on January 17, 2014
Recipe Courtesy of Eric May, Executive Chef and General Manager at Blue Boar Inn
6 Slices Bacon
4 T Butter
2 T Heavy Cream
1 T Chives
8 T Scallops
4 slices Bread
1.) Cook Bacon until crispy and then set on paper towel to absorb excess oil. Reserve oil in the pan to cook the scallops.
2.) Make a double boiler using a pot with water and a mixing bowl. Bring the water to a boil and reduce the heat to medium high. Crack the eggs into the mixing bowl and place it on the pot of water. Using a whisk or plastic spatula, stir continuously. Once the egg begins to thicken add the heavy cream and continue to mix. Remove from heat and finish with the butter.
3.) Sear scallops in a pan on high heat. About 2 minutes each side.
4.) Toast, broil or grill the bread of your choice.
5.) To plate, put the bread in the center of the plate. Lay the bacon on top and the scallops on top of the bacon. Pour the eggs on top and garnish with the chives.