Applewood Smoked Bacon-Wrapped Sea Scallops, Royal Red Shrimp
With Roasted Asparagus, Gouda Polenta, and “Creamed Ohio Corn”
Par-cook bacon, then wrap each scallop with one piece of bacon and secure with toothpick.
Sear scallop in oil until brown on both sides.
At time of service, reheat in 350-degree oven for 10 minutes.
Following cooking directions on polenta package, use chicken stock instead of water.
At the end, add shredded smoked gouda to add creaminess.
Chill polenta in fridge until firm, then cut out into desired shapes.
At time of servic,e reheat in 350-degree oven for 5 minutes.
Royal Red Shrimp:
(Some of the best you will Ever Taste! I had them flown in from Joe Pattis Seafood out of Pensacola Florida!)
Gently poach them in the shell in a mixture of lemons, Old Bay seasoning, onion, & celery for 12 minutes.
After cooled, peel and toss in warm butter.
Cut corn off the cob, sauté in a little bacon grease from the bacon you par-cooked.
Add just a touch of heavy cream, reduce by half, and season.
Asparagus is simply tossed with olive oil, salt, & pepper, then roasted or grilled.
Assemble on your favorite plate, and enjoy!