Seared Scallops with Bacon

From YavelWiki

---

Current revision as of 20:34, 1 January 2016

Ingredients

• 1-2 pounds Sea Scallops
• ½ pound thick-cut bacon
• 1 yellow onion
• 2 Tablespoon light brown sugar
• Pinch of cayenne pepper
• Pinch of salt
• Pinch of ground pepper
• 1 pound carrots
• 2 Tablespoon unsalted butter
• 2 Teaspoons hot pepper paste, like sriracha
• ¼ cup heavy cream
• 2 Teaspoons Olive oil

Directions

Bacon

1. Cut bacon into ¼ inch pieces, cook in a cast-iron skillet over medium heat, about 7 minutes, until crisp. Remove bacon from skillet and remove all but 2 Tablespoon of bacon fat.
2. Finely diced the onion and add to skillet. Cook the onions over low heat until soft and golden brown, about 20 minutes.
3. Add brown sugar and cook until it is dissolved, about 2 minutes. Return bacon to skillet and coat it all with the melted sugar. Mix in a pinch of cayenne pepper, salt and pepper.
4. Keep the bacon warm.

Carrots

1. Steam the carrots until tender, about 7 minutes.
2. Place carrots in a food processor, add butter, pepper paste; Puree until smooth then add cream pinch of salt and pepper.
3. Place the carrot puree into the saucepan and keep warm.

Scallops

1. Pat scallops dry and then season with salt and pepper.
2. Heat 2 teaspoons of olive oil in a pan. Sear scallops over medium-high heat until golden brown about 2-3 minutes. Turn scallops once and cook until opaque about 1-2 minutes longer.

Spread carrot puree over place, top with scallops then garnish with the bacon.

Note: bacon and carrots can be made the night before.