Scallops are simple, yet incredible. They often seem intimidating to at home cooks. By following a few tips below in the recipe, you will master the art of cooking scallops. To enhance normal seared scallops, try adding our bacon jam on top. They are an absolute hit and may be combined with deviled eggs, burgers, and waffles. The options are endless when it comes to our bacon jam.
WHAT YOU’LL NEED:
- Seared Scallops
- 10/20 count dry, fresh Scallops (for entree) or 20/30 count dry fresh scallops ( for appetizer), room temperature
- Olive oil or safflower oil (safflower oil is tasteless and has high smoking point)
- Salt & Pepper to taste
- Bacon Jam
- 3 lbs bacon
- 4 cups shallots, finely chopped
- 2 cups onion, finely chopped
- 8 garlic cloves
- 2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 cup bourbon
- 1 cup maple syrup
- 1/2 cup balsamic vinegar
- 1 cup brown sugar
DIRECTIONS:
- Seared Scallops
- Make sure scallops are room temperature and dry by patting them with a paper towel
- Add oil to saute pan and let heat over medium high to high heat (every stove top heats differently – start higher and can reduce if needed)
- While pan is heating, season scallops with salt and pepper
- Once oil begins to smoke, add scallops to the pan so they are not touching. Let scallops cook for about a 1 1/2 minutes without touching them (don’t move them around, let them sear and produce a beautiful color and almost crust like texture).
- Flip scallop and repeat. Scallops should have a golden crust color and are opaque in color (if scallops are starting to split or crack near edges it is a sign of cooking through – you want them cooked through but NOT overcooked and some may prefer the middle more translucent than others.)
- Bacon Jam
- Cook bacon and set aside
- Add shallots and onions to fat to caramelize then add garlic
- Add spices
- Increase heat, add bourbon and syrup. Boil for 2-3 minutes
- Add balsamic vinegar and brown sugar
- Chop bacon and add to mix
- Chop bacon and add to mix
- Simmer for about 10 minutes
CHEF’S TIP:
- Dry fresh scallops are always recommended. “Dry” refers to no chemical added to the scallop and certainly makes a difference especially in how they sear and cook through. If you compare a dry fresh to a frozen or chemical added scallop, you would absolutely see and taste the difference! If you have leftover scallops, I would definitely freeze them but they will not quite sear as well but can also be used for dips, fritters, or casseroles.
- Bacon jam can be canned or can be placed in the refrigerator for extended period of time for use again and again
Article Provided By: Allison Thomas
