- 2 Cups Cooked Pinto Beans
- 1/2 lb. Bacon, Cooked and Crumbled
- 1/2 Bunch Scallions, Dark Part
- 6 Scallops
- 1 Tbs. Butter
- Salt & Pepper
OK, I know what you’re thinking. “This doesn’t seem like a comfort food recipe. Hell, this doesn’t even sound like it goes together.”
I completely agree, and I thought the exact same thing. I had this dish at a restaurant in Morgantown, WV a few years ago, and I’ve never forgotten about. It seemed so completely odd, but it worked perfectly.
This is a great recipe if you have leftover pinto beans and want something easy to make with them.
For this, you can use pinto beans you made yourself, or you can also used canned ones. It’s up to you.
I always cut my bacon into bite-sized pieces before cooking it, but a lot of people do it after it is cooked. This also doesn’t matter. Just do whatever’s easiest for you. Remember, this is cooking, not brain surgery. Either way, reserve about 1 tbs. of bacon grease in your non-stick skillet after removing the bacon.
For the scallops, pat them completely dry with a paper towel and season them generously with salt and pepper on one side. In the skillet, add 1 tbs. butter to the bacon grease and bring to medium high heat. Once your butter and grease is hot, place the scallops, seasoned-side down. While they are cooking, season the other side of the scallops and turn after 2 minutes. Let them cook for another 2 minutes on the other side, and you should have a nice golden brown sear on each side. Perfection.
In a shallow bowl, add 1 cup of hot, cooked beans, a handful of crumbled bacon and diced green onions. Place 3 scallops on top and enjoy.
You’ll be surprised how good this is. I know I was.