Crab Stuffed Scallops

Crab stuffed Scallops wrapped with bacon and lemon-chive aioli

Serves 4

12 each 10-15 count scallops
Maggie's crab cakes, prepared about 2 cakes
6 slices center cut bacon cut in  half
2 whole lemons
1 tablespoon of chives
2 cloves garlic
2 whole eggs
1 egg yolk
1/2 cup of olive oil
salt and pepper
fresh arugula to garnish

To prepare first have your crab cakes thawed out completely and take of the abductor muscle on each scallop. In the culinary world, we call it the boot.  Slice each cut of bacon and layout onto a flat surface. On one end of the sliced bacon, place 1 spoonful of crab cake mixture followed by 1 scallop. Start to roll over the bacon until fully wrapped.  With a sauté pan on medium high, place 1 teaspoon of oil into the pan and wait for it to slightly smoke. Arrange the scallops around the pan making sure to have them seam side down first!! This allows them to seal properly.  Once they are slightly cooked and the seam side down has been secured, set onto a prepared baking sheet and finish in the oven at 450 degrees for 5 minutes. This should finish cooking the bacon and the scallop & crab mixture.

For the lemon chive aioli: in a food processor, or hand blender, place in your eggs and the zest of 1 lemon followed by the juice of both lemons. Next, with the blender on, drizzle in the olive oil. You may substitute canola oil or grape seed oil as well. This process is known as the emulsification and will bind together the 2 different liquids to form a thickened sauce. Add in the garlic and let the mixture thicken. At the end, fold in the minced chopped chives.

To finish the dish, toss the arugula in a little bit of olive oil with salt and pepper. Place onto the plate with the 3 scallops around.  Drizzle the aioli or, in a squeeze bottle, dot the aioli around the plate.   A smoky, oaked chardonnay would compliment this dish. Enjoy!!!