Bacon Wrapped Scallops Over Coconut Curry Lentils Recipe

My daughter was home from college and wanted bacon-wrapped scallops for her Christmas break last supper.  We just so happened to have bacon that came from a monthly club that my wife's Vassar College friends gave her for her birthday. What a great gift idea!

Why Wrap Scallops with Bacon

Wrapping scallops with bacon is a popular culinary technique for several reasons:

1. Flavor enhancement: Bacon adds a rich, smoky flavor to the scallops' delicate sweetness. The bacon's saltiness complements the scallops' mild taste, creating a balanced and flavorful combination.
2. Texture contrast: Scallops have a tender, soft texture, while bacon provides a crispy exterior when cooked. This contrast in textures adds interest to the dish, creating a more enjoyable eating experience.
3. Moisture retention: Bacon traps in juices during cooking to keep the scallops moist. This prevents them from drying out, resulting in a more succulent and tender final dish.
4. Presentation: Wrapping scallops with bacon not only adds flavor and texture but also enhances the dish's visual appeal. The contrast between the light-colored scallops and the dark, crispy bacon creates a visually appealing presentation to diners.

Wrapping scallops with bacon is a simple yet effective way to elevate this seafood dish's flavor, texture, and presentation.

What About Prosciutto?

Why Not? Yes, you can absolutely wrap scallops in prosciutto instead of bacon. Prosciutto is a thinly sliced, cured Italian ham that offers a distinct flavor profile compared to bacon. Here are some reasons why wrapping scallops in prosciutto can be a delicious alternative:

• Delicate flavor: Prosciutto has a delicate, slightly sweet flavor with a hint of saltiness. This flavor pairs well with the scallops' natural sweetness without overpowering them.
• Thin texture: Prosciutto is thinly sliced, which allows it to cook quickly and evenly when wrapped around scallops. The thin texture also ensures it crisps up nicely while maintaining its tenderness.
• Elegant presentation: Prosciutto-wrapped scallops create an elegant and sophisticated presentation. The thin slices of prosciutto mold beautifully around the scallops, making them visually appealing for serving at dinner parties or special occasions.
• Versatility: Prosciutto can be easily flavored or paired with other ingredients such as herbs, cheeses, or fruits to add additional layers of flavor to the dish.

Wrapping scallops in prosciutto offers a delicious alternative to bacon, adding a unique flavor profile and elegant touch to this seafood dish.

Ingredients

Jasmine Rice

Jasmine rice, also known as Thai fragrant rice, is a long-grain variety of rice renowned for its delicate aroma, fluffy texture, and subtly sweet flavor. Originating from Thailand, jasmine rice has become a popular choice in cuisines worldwide due to its versatility and pleasant taste.

The name "jasmine" refers to the rice's characteristic floral aroma, reminiscent of the fragrant jasmine flower. This aroma is released during cooking, filling the kitchen with a subtle and inviting scent that enhances the dining experience.

Coconut Milk

Coconut milk is a creamy, flavorful liquid extracted from the flesh of mature coconuts. It is a key ingredient in many Southeast Asian, South Asian, and Caribbean cuisines, and it's known for adding richness and a distinct coconut flavor to various dishes.

Kale

Kale, scientifically known as Brassica oleracea, is a leafy green vegetable belonging to the cruciferous family, which includes cabbage, broccoli, and Brussels sprouts. Renowned for its nutritional density and versatility, kale has recently gained popularity and a reputation as a "superfood."

Kale comes in several varieties, including curly kale, Lacinato (also known as dinosaur or Tuscan) kale, and Red Russian kale. Each variety has its unique flavor and texture, but all are characterized by their sturdy leaves and slightly bitter taste.

Greek Yogurt

Greek yogurt, or strained yogurt or yogurt cheese, is a thick, creamy dairy product made from strained cow's or sheep's milk. It has a velvety texture and tangy flavor, with a higher protein and lower carbohydrate content than regular yogurt.

The production process of Greek yogurt involves straining regular yogurt to remove the whey, resulting in a thicker consistency and concentrated flavor. This straining process removes much of the lactose, making Greek yogurt more suitable for individuals with lactose intolerance.

📖 Recipe

Print Recipe

Scallops Over Coconut Curry Lentils & Kale Recipe

Seafood and Lentils - Yummm

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: American

Keyword: kale, lentils, scallops

Servings: 2 people

Ingredients

• ½ cup Jasmine rice
• ½ cup green lentils
• 13½ oz light coconut milk canned
• 1 lime
• 1 bunch kale
• 1 yellow onion
• 2 teaspoons curry powder
• ½ cup nonfat Greek yougurt plain
• ¼ teaspoons crushed red pepper flakes
• 3 tablespoons roasted peanuts
• 4 sea scallops
• 4 slices bacon
• 1 tablespoon olive oil
• 3 cups water divided

Instructions

Prep the Ingredients

• Wash and dry all the fresh produce. It's important to do these days to make sure you are removing any pesticides.
• Using a microplane, zester, or peeler, zest the lime to end up with 1 teaspoon of zest. Try to avoid the white pith.
• Cut the lime into quarters and reserve.
• Peel the onion and medium dice it.
• Peel the garlic cloves and finely chop them.
• Here comes the fun part, a job I like to give to my daughter - cut the leaves of the kale from the stems and roughly chop up the leaves. Toss the stems.
• Chop up the peanuts.

Cook the Lentils

• Heat 1 tablespoon olive oil in a medium pot over medium high heat. When hot, add the onion and garlic, then season with salt and pepper. Cook for 4 minutes.
• Add the curry powder, lentils and red pepper flakes. If you don't like it too hot, add less of the pepper flakes or exclude them all together. Stir and cook for 1 minute.
• Add the coconut milk and 1½ cups of water. Bring to a boil, cook for 17 minutes, and stir it occasionally. You want the lentils to be slightly thickened. When done, turn down the heat some.

Make the Lime Rice

• Heat a medium size pot over medium heat and add the rice, a pinch of salt and 1 cup of water. Bring to a boil and once boiling, reduce the heat to low.
• Cover the pan and cook for 14 minutes. At this time the rice will have absorbed all the water and should be tender.
• Turn off the heat and stir in the lime zest. you now have lime rice.

Cook the Kale

• Add the chopped kale to the pot of cooked lentils and ½ cup of water. Continue cooking on medium heat for 8 minutes or until the kale is wilted and the lentils are finished cooking and tender.

  If the lentils need more time, add a little more water and cook until tender.
• Remove the pot from heat and squeeze the juice from 2 lime wedges into the pot, stir and then taste for seasonings. Season with salt and/or pepper if needed.

Prepare the Broiled Scallops

• Raise you oven rack high enough so you can broil the scallops about 2 or 3 inches from the heat. Turn on the broiler.
• Wrap the scallops in a piece of bacon and use a toothpick to hold them together. You may or may not need a whole slice of bacon to wrap the scallops. It will depend on the slice of bacon and the size of the scallops.
• Season the scallops with salt and pepper, to taste.
• Drizzle them with a little olive oil.
• Cook the scallops under the broiler for 5 to 7 minutes, turn them and cook for an additional 5 to 7 minutes until both the scallops and bacon are cooked. Don't let them burn.

Plating and Serving

• Spoon some lime rice into a bowl, top with the lentils and kale and top with a dollop of yogurt.
• Add two of the broiled scallops to each bowl and sprinkle the chopped peanuts on top of the dish.
• Place a lime wedge to the side of each bowl and serve.

The Vassar Ladies

Some of My Favorite Scallop Recipes