Use the fatty parts of bacon. Cut into cubes, and sauté over low heat.
Regarding baby scallops, the small ones taste better. You can use defrosted baby scallops, but fresh ones make this dish even more delicious.
Sauté the bacon slowly until the fat starts to render.
Put 1 tablespoon of plain flour in a plastic bag and add in the pat dried scallops. Let some air inside, and coat the scallops with the flour, lightly tapping the plastic bag.
Sauté the scallops with the rendered fat from the bacon. You can brown the scallops nicely if you sauté over medium-low heat.
When one side of the scallops have turned golden brown, flip them over. When the other side of the scallops are also golden brown, they are done.
Transfer to a small plate neatly and they're ready to serve. You can make this authentic tapas dish for less than four hundred yen.
Story Behind this Recipe
I came up with this recipe when I was thinking of a dish with crispy-fried bacon (made from fatty pork belly). The crispy-fried bacon brings out the lovely flavor of the baby scallops, and they turned into a delicious appetizer. This is an easy recipe that you can make in just 10 minutes.
1) Regarding the baby scallops, the smallest ones that are available from early autumn to early spring (fresh ones are tastier) are the best. 2) Use fatty pork belly bacon to make crispy-fried bacon. (You have to choose it carefully as most of the bacon rashers you can find in Japan are made from lean pork leg meat. 3 )You can brown the scallops nicely if you dust them with flour.