Salt water might very well run through my veins. I was born and raised here in Nova Scotia and living so close to the ocean is one of the things I enjoy most in life. This brunch revolves around my favourite thing to ever come from the sea—scallops. The meal also includes another favourite—bacon, but pigs can’t fly and I doubt they can swim either.
This is such a simple yet showy brunch made from just a few fresh ingredients and a couple of store-bought ‘cheats.’ With Sobeys’ all-butter gourmet croissants and Fresh Cut fruit & berries on hand, I was able to have this brunch on the table in twenty minutes.
What you will need to buy to serve 5:
- 1 package of 6 All-Butter Croissants (you have to test one of course)
- 1 package of Fresh Cut Fruit and/or Berries, whatever floats your boat
- 1 pound fresh asparagus spears (I prefer ones that aren’t too thick)
- 10 large eggs (okay, buy a dozen)
- 2 tablespoons butter (read: b.u.t.t.e.r.)
- ½ pound (ish) of fresh Sensations by Compliments Wild Atlantic Canada Sea Scallops (15 medium-sized, enough for 3 each)
- ⅓ pound of centre-cut bacon (I used an applewood-smoked variety)
- ½ lemon
- Salt, pepper to taste
- Parsley for garnish
Here’s your step-by-step guide:
Set your table, fruit bowl and start your coffee pot or kettle…this will be quick and painless.
To cook scallops: Preheat your oven to 400ºF. Wrap your scallops with bacon slices, using a toothpick to keep the bacon in place and place on a baking sheet. With medium-sized scallops, you should be able to wrap three scallops with one slice. You don’t want to overcook your scallops. I bake them for 10 minutes, tops. If the bacon still looks a little underdone to your liking, pop the broiler on for a minute or two, but keep an eye on them.
To cook asparagus: While the scallops are cooking, steam your asparagus. To avoid tough ends, before steaming, snap the asparagus stem wherever it naturally snaps. If your asparagus is a bit thicker, you may want to ‘peel’ the stem using a potato peeler. Asparagus, like scallops, should be cooked minimally, until tender, but still with a nice bite. When the asparagus is done, set it aside and give it a squeeze of lemon.
To prepare eggs: With your asparagus and scallops out of the way, it’s time to scramble the eggs. I leave them until the end so that they may have my undivided attention. Not that they are difficult, but to have a nice soft and creamy scrambled egg, you should cook it on a moderate-low heat in plenty of butter and continue slowly stirring the entire time.
To serve: Once your eggs have come together, they are done. Spoon the eggs over the steamed asparagus, top with 3 bacon wrapped scallops, pop a buttery croissant on the plate and serve!
Like Heather’s entry into the Brunch Smackdown contest? Check out the entries from our other Brunch Smackdown contenders, then leave a comment on the post from your favourite brunch champion. On October 5, the post with the most comments will be awarded the title of Brunch Smackdown Champion, and the winning blogger will get a fistful of Sobeys gift cards to give away from her own site.