slow-scrambled eggs with scallops & bacon

eggs-scallops-plated-2

Sometimes it’s lovely to live alone.  No one to bicker with over a stray sock left on the bedroom floor, or to question your kooky choice of paint color for the bathroom, or to be bothered when your basement band practice runs later than usual. A nice, quiet house when you’re in the mood to curl up with a book and a cup of tea.  No one to fight with over the remote when you want to watch something ridiculous on TV. Although I do appreciate these and other perks, living alone doesn’t feel to me to be a “natural” state of affairs. I grew up in a large-ish family, and had lots of roommates throughout my college years.  And while there are definitely things I don’t miss, like my sister reading my diary or “borrowing” clothes, or a roommate filching all the quarters from my change jar to buy cigarettes, sometimes I just want some company.  This feeling seems to surface the most when I’m in a cooking mood, since it seems so strange to make something special or out-of-the-ordinary just for myself. (For more on the subject, see this post about eating alone/ cooking for one…)

breakfast-tableSo, with that in mind, when the mood struck last Saturday to make a luxurious breakfast, I texted my friend Kate: “Are u up yet? Want to come 4 breakfast in a bit?” She didn’t waste any time in replying that she would be over shortly.  (So shortly, in fact, that I was still in my sweatpants and hoodie when she got here!)  We sipped coffee and kvetched about our jobs and significant others while I fried up bacon and stirred the eggs.  The idea for the egg dish had been rolling around my head for the last couple days- I knew I wanted to use up some scallops, and scrambling the eggs in a double boiler seemed like the perfect textural backdrop.  Bacon is a natural partner of both scallops and eggs, so it was the logical third component.  Nowadays I’m at the point where I usually trust my culinary instincts, but I did google the combination, partly to compare notes and partly to validate myself (lame, yes, I know!).  Here’s a similar recipe I found online, although I didn’t follow it.  It was enough just to know a “real” recipe writer had come up with something very similar.

Here’s my version, which will make a sumptuous breakfast for two ladies.  Call a girlfriend and indulge.  If you’re really being decadent, Prosecco or mimosas would be an excellent beverage choice.

slow-scrambled eggs with scallops and bacon

(printer-friendly version)

5 large eggs
1/4 cup half and half, or milk mixed with heavy cream
1 small shallot, minced
3 slices bacon, cut into 1-cm strips
about 1 cup (8 oz)  scallops (I used some frozen scallops from Trader Joe’s and used about 6 per serving)
something green- I only had parsley on hand, but I think a little fresh thyme would work well here, or some minced chives

Heat a medium skillet over medium-high heat.  Once it’s hot, add the bacon- I just take my kitchen scissors and snip it right over the pan.  Give it a stir, and reduce the heat to medium, stirring occasionally. When the bacon is done to your liking, remove it with a slotted spoon and place on a paper towel to drain (I like it mostly crispy with just a little chew left). Pour most of the bacon fat off, leaving just enough to coat the pan.  Return the pan to medium heat and cook the shallot in the bacon fat.  When it begins to soften, turn the heat up a smidge and add the scallops to the pan.  Cook undisturbed for 2-3 minutes (depending on the size of your scallops), and then turn and brown on all sides (another 2 minutes), taking care to remove from heat as soon as they are opaque in the center.

Meanwhile (assuming you can multi-task), put a large, shallow pot of water to simmer on the stove.  Whisk the eggs and cream together.  If you have a metal bowl, you can use the same bowl to mix and cook the eggs, or put the eggs in a smaller saucepan that you can fit inside the pan of water (if you have a double boiler, even better, but I don’t).  Place the pan or bowl containing the eggs in the simmering water and cook gently, stirring with a wooden spoon, until eggs are still moist but cooked through.  They will have an almost custardy texture.  Stir in the bacon, scallops and shallot, leaving on the stove a moment more if necessary to re-warm the scallops. Divide between two plates and sprinkle with the fresh herb of your choice.  (If using thyme, add it to the eggs as they are cooking so it can release its flavor.)

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8 responses to “slow-scrambled eggs with scallops & bacon

  1. Hands down, THE best scrambled eggs I’ve ever had; “almost custardy texture” is the only way to appropriately describe them. DELISH!

  2. you can “kvetch” about me all day long, as long as you keep fryin’ that bacon! : )

  3. Hey – Yum!! that’s some freaky-style breakfast!!

  4. Sounds great and your photos are lovely! Keep writing and cooking, my luv.

  5. these are thee most amazing scrambled eggs, and for some reason, i would have never thought of tossing in the scallops…

    this will definitely be tried soon 🙂

  6. That sounds awesome. Can’t wait to try them. Scallops and eggs. mmmm

  7. I just made this for Mother’s Day. Very delicious, and very, very, very rich!

  8. Your table setting is so adorable. I love the blue tablecloth with the yellow dishes and mugs. Makes breakfast look that much more delicious!

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