I purchased 8 scallops (4 for each of us) from Treasure Island. I started by cooking 2 slices of bacon in a cast iron pan, keeping the bacon grease in the pan after the bacon was done. I added some olive oil and put the well dried and seasoned (salt and pepper only) scallops in the pan -- cooking 5 minutes on the first side and 3 minutes on the second. Once the scallops were done I wilted a bunch of spinach in the left over grease/oil. Once the spinach was wilted, I added a tad of butter to create more of a rich sauce. I then added the cooked bacon and plated the spinach on my 1960s plates.
I placed four scallops on each plate and added the bacon/butter sauce to the scallops. Who would have thought that the bacon fat and butter turned into a sauce poured over a naturally rich piece of shellfish would be too much. The whole meal was so rich, we couldn't handle it. I finished almost three full scallops while my mom finished 2.5. It was quite tasty, but way too much food and rich beyond belief.
I know for sure that I won't ever serve this recipe as an entree -- it will totally kill my guests. I haven't totally decided if I'll serve this on Saturday or not. If I do, I'll probably serve a single scallop and spinach -- an amuse bouche.
Do you have a less rich way to cook scallops that are a real crowd pleaser? Have you every been completely surprised by an awfully rich meal? Have you cooked a meal that was too rich and you could only eat a portion of it?