Sautéed Scallops with Bacon and Shallots

A classic, via Bittman and modified slightly.

Ingredients

• 1 lb. sea scallops, quartered
  
• 1/2 tbs. butter
• 1/2 tbs. olive oil
• 1/2 c. bacon or pancetta, diced
  
• 1/4 c. shallots, minced
• Salt and pepper to taste

Procedure

1. Heat oil and butter in nonstick skillet over medium heat
2. Sautée bacon 5-10 min.
3. Add shallots and cook 5 min. 
4. Add scallops and cook several minutes until stark white
5. Serve over capellini or thin rice noodles and enjoy!

Verdict

You kidding me? Fantastic.

Bacon-Wrapped Chicken Thighs

Spencer Ackerman has led me right before in combining bacon with other meats, so I figured that wrapping chicken in bacon would be a good call, too.

Ingredients:

• ~1/2 lb. pepper bacon
• 3 chicken thighs
• 1 onion
• 1 cup mead (or other white wine - I had mead)

Procedure:

1. Heat oven to 350 degrees
2. Wrap chicken thighs in bacon; 3-4 per thigh, whatever it takes to mostly cover
3. Chop onion
4. Slice one slice bacon; put in pan along with other preferred cooking fat (e.g., bacon drippings, butter, etc.)
5. Sauteé onions until they begin to brown
6. Add chicken and let cook for 7-8 minutes
7. Flip chicken, add mead/wine and cook for 5-7 minutes
8. Place in oven for 10-12 minutes
9. Serve and enjoy

Verdict:

Well - just about what you'd expect:
Totally excellent.