Scallops With Currant And Rock Pear

1. 1

   Melt the margarine in a saucepan, add the chopped garlic cloves, and brown slightly.

2. 2

   Add the strips of bacon, and let saute a little longer, then add the defrosted, dried scallops seasoned with salt, pepper, and the leaves from 2 sprigs of fresh thyme.

3. 3

   Let saute for a few minutes, add the balsamic vinegar, let it evaporate a little bit, and remove the scallops from the heat, leaving the bacon and the vinegar sauce.

4. 4

   Peel the pears, and cut into small pieces, add to the casserole along with the currant, and if necessary, a few tablespoons of water.

5. 5

   Let the pears cook a little, and 1 to 2 before turning of the heat, add the scallops, and mix well.

6. 6

   Garnish a few more thyme leaves.

7. 7

   Serve with rice or potatoes, and a salad, or as an appetizer if you prefer.

* Per serving · 4 servings · Values may vary.

No additional tips available.