Wonderful! How do you form the bacon into rings? It looks like you wrapped them around a cylindrical object?

Here we get very thinly sliced bacon - works fine. Yours does look marvelous!

Oh they do look good! I fry my bacon flat until almost done and then wrap around the scallops but it's never quite that crisp.

Ok, I give. How about a step-by-step? Pretty please? I bought the most beautiful scallops the other night and wanted to do that. But the bacon is never right. I did end up with an also tasty dish, Gina's lemon linguine though, so no great loss. So what sauce is drizzled? Ooo, when I wrote sauce, I drooled. Mouth watering dish you made there.

Sauce?
What sauce?
I don't see any sauce.
But I do see an extremely luscious looking dish.
I think you've out done yourself this time, dcarch.
Thanks for sharing. Again!

Rusty

Maybe it's cheese. Gushing over the top of the scallops?

''How about a step-by-step?''

My guess - you start by wrapping the pig around a pole . . . or by cross-breeding pigs with eels . . .

I'd like instructions too.

I just cook the bacon in the microwave, then wrap around cooked scallops - but it never looks as good as this.

The sauce looks like it may be a hollandaise, maybe? I would also like to know how you did the bacon, especially since the rings are so perfectly round and the ends stayed together. I'm thinking those little bacon sleeves could hold a whole lot of interesting stuff in addition to scallops. Maybe I ought to head out to Bacon Camp...

The photos are stunning and I got a chuckle out of your post, dcarch. Thanks.

I'm curious about the method too. Who isn't? LOL

My guess is that metal cannoli tubes were involved.

Jim

Oh my, those look great, DC!

Oh how beautiful! What kind of curling iron did you say you used on the bacon?

"Posted by ----- Here we get very thinly sliced bacon - works fine. Yours does look marvelous!"

Thanks, islay_corbel. With this method working, I am actually going to be using thicker sliced bacon the next time.

"Posted by chase ---- Oh they do look good! I fry my bacon flat until almost done and then wrap around the scallops but it's never quite that crisp."

Thanks chase. I dont think it is possible to get bacon crispy right next to wet scallop. I tried before.

"Posted by rob333 ------ Ok, I give. How about a step-by-step? Pretty please? I bought the most beautiful scallops the other night and wanted to do that. But the bacon is never right. I did end up with an also tasty dish, Gina's lemon linguine though, so no great loss. So what sauce is drizzled? Ooo, when I wrote sauce, I drooled. Mouth watering dish you made there."

Thanks rob333. Its cheese that I put on top. The recipe didnt need the cheese. I put it on to see if melting the cheese would overcook the scallops.

"Posted by therustyone ------- Sauce? What sauce?
I don't see any sauce. But I do see an extremely luscious looking dish.
I think you've out done yourself this time, dcarch. Thanks for sharing. Again! Rusty"

Thanks Rusty. As I said, thats cheese on top. I have this nasty psychological disorder of playing with my food, which many times upsets some people here.

"Posted by johnliu -------- ''How about a step-by-step?'' My guess - you start by wrapping the pig around a pole . . . or by cross-breeding pigs with eels . . . I'd like instructions too. I just cook the bacon in the microwave, then wrap around cooked scallops - but it never looks as good as this."

Hey johnliu, you are as warped as my bacon rings LOLOL!
No, you wrap the bacon on your big piggys (while the little piggys are in the market), then you stick the piggys in the microwave ---- :-).

"Posted by tmd15 ------- - I would also like to know how you did the bacon, especially since the rings are so perfectly round and the ends stayed together. I'm thinking those little bacon sleeves could hold a whole lot of interesting stuff in addition to scallops. Maybe I ought to head out to Bacon Camp... The photos are stunning and I got a chuckle out of your post, dcarch. Thanks."

Thanks tmd15. With this method, you can use bay scallops. Taste the same, cheaper.

"Posted by jimster ---------I'm curious about the method too. Who isn't? LOL My guess is that metal cannoli tubes were involved. Jim"

You are getting warmer.

"Posted by marigene ---- Oh my, those look great, DC!"

Thanks marigene.

" Posted by caminnc ------------------ Oh how beautiful! What kind of curling iron did you say you used on the bacon? "

Thanks caminnc. Now why didnt I think of using a curling iron?

"Excuse me, but what kind of shampoo are you using? You smell like bacon."
-------------------------------------------------------------------------------
OK, bacon-ology 101:
In addressing the non-compatible cooking temperature/timing requirements of bacon and scallop, I experimented with different ways. I tried using different materials also.
In this recipe, I need the inside of the bacon ring to be crispier than the outside because the inside is where contact will be made with the wet cold scallop. I want the outside of the bacon ring to be less cooked so that some remaining bacon fat will drip down and flavor the couscous. A metal tube with a diameter the same as a sea scallop worked perfectly for this purpose. Metals thermal conductivity gets the inside of the bacon ring cooked faster than the outside in the oven.
Because bacon shrinks significantly after its cooked and you may not be able to remove it from the metal tube even with all the fat. The key is not to wrap the bacon too tight around the tube.

dcarch

Thanks for the insight. So was Jim right, were they cannoli tubes?

Dcarch:
By Jove ! You've done it again !!!
- - - - -
I Posted this on Wed. Guess I didn't hit " Submit "
- - - - -

Lou
PS:
How about wrapping the tube with Alluminum Foil first?

Knowing dcarch, the cannoli tubes would be custom made in his shop, not purchased ones. :-)

Jim

Thanks Lou & Jim,

Any metal pipe or tube will be OK, as long as it's the right diameter and with no paint on it.

dcarch

Will pushrod tubes from an old VW work? They are pre-oiled.

"Posted by johnliu -----Will pushrod tubes from an old VW work? They are pre-oiled. "

That would be too much trouble. Each time you cook you will need to take apart the engine.

Better way is just to wrap the bacon strips around the exhaust pipe, drive around the block a few times, the bacon rings will be done perfectly.

LOLOL!

dcarch

That reminds me of a book I once had, about how to cook food in your car's engine compartment while driving. Just the thing for roadtrips.

I recently replaced the engine of my VW vanagon with an inline 4-cyl Ford motor. There is now a sizeable space between the exhaust manifold and the side of the engine compartment, with the muffler below. It would fit a small pressure cooker. Hmm. A muffler braise, topped with crumbled exhaust pipe bacon?

Dcarch:
I don't think I saw, how you cooked them. I assume in the oven?
Think I'll try Aluminum foil, wrapped around 1 1/2" pieces of copper tubing.
I'll cut a slit in the tubing, so I can taper it like a Cannoli tube, only about 1 1/2 inches long.

I just had a thought for another use of the bacon.
If it works I'll put in a Photo.

Jim:
Canoli tubes would be long and maybe not the right diameter ?
I'm going to cut different size Copper tubing or Chrome plated Brass (sink Trap pipes ).
Lou

Lou,

375 degrees in the oven.

I had a deep cookie sheet filled with water under the bacon to catch all the bacon fat.

You can put the water in the refrigerator to recover the fat.

dcarch

"That reminds me of a book I once had, about how to cook food in your car's engine compartment while driving. Just the thing for roadtrips."

I received that book as a gift. I think the title is Manifold Destiny. The first couple of chapters were especially funny. LMAO!!!!

Along with the humor, it has recipes that apparently are for real and will work.

Jim

Jim:
I remember that, many moons ago.

That was when you could work on your car.

You could actually see the engine and the manifold.
lou

Dcarch:
Came up with something before this dissapeared.
I did a , " not so odd couple ".

A Steam Coddled Egg in Bacon. Not as Purdy as your's but
it was good.
Lou

Lou,

That's a wonderful looking thing on the breakfast table. You are a master craftsman. I really admire some of your other non-cooking work.

For this dish, I actually had another idea. I made the bacon into scallop shells. I didn't do it because I thought wraping the bacon around the scallops is more traditional in concept.

dcarch