Bacon & Scallops Scrambled Eggs

(2 servings)

  • 6 large eggs
  • 1/4 cup half and half
  • 1/4 teaspoon salt
  • pepper - to taste
  • 1/4 cup chopped onion
  • 4 slices bacon - chopped
  • 1 cup fresh scallops (or thawed frozen scallops)
  • chopped fresh chives - for garnish
In a large mixing bowl, beat the eggs with the half and half.

In a large skillet over medium-high heat, fry the bacon - stirring occasionally - until browned and firm. Transfer bacon pieces to stacked paper towels and set aside.

Using the same pan, drain of all but a very thin layer of the bacon grease. Add the onion and saute. When the onions begin to soften, add the scallops. Cook the scallops approximately two minutes per side, until they are nicely browned and the centers are not longer translucent (remember to occasionally stir the onions as the scallops cook).

As the scallops cook, begin scrambling the eggs in separate well-greased, large frying pan or skillet over medium-high heat. As the egg sets, push the set portions to center of the pan to distribute uncooked egg to the surface. When the eggs are nearly set, add the bacon and continue to scramble. Finally, transfer the onions and scallops to the eggs. Continue to scramble gently, leaving the scallops intact.

When the egg is completely set, transfer portions to two serving plates and garnish with chopped chives.

The timing of this recipe is a little tricky. But if you start scrambling the eggs at the same time you start sauteing the scallops, you should end up with a fantastic, special breakfast. Enjoy!

Mr Breakfast would like to thank SweetHoney for this recipe.

Recipe number 2563. Submitted 6/11/2009.