Curry Seared Scallops with Bacon Jam

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Curry Seared Scallops with Bacon Jam
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Servings Prep Time
4servings 1hour
Servings Prep Time
4servings 1hour
Curry Seared Scallops with Bacon Jam
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4servings 1hour
Servings Prep Time
4servings 1hour
Ingredients
Servings: servings
Units:
Instructions
Method
  1. Start by making the bacon jam.
  2. Heat a large saucepan over medium heat.
  3. Add the bacon and onions.
  4. Cook, stirring occasionally, until the fat renders out of the bacon, about 25 minutes.
  5. Drain off the fat.
  6. Add the bourbon, balsamic vinegar, brown sugar, maple syrup, orange zest, all spice and liquid smoke, scrapping the bottom of the pan to deglaze it.
  7. Reduce heat to low and simmer until thick.
  8. Let cool slightly then transfer to a food processor and pulse until desired consistency.
  9. Season to taste with salt, pepper and more liquid smoke if desired.
  10. Leftover bacon jam can be kept in the fridge for up to one month though I doubt it will last that long.
  11. To prepare the scallops, mix the spices together.
  12. Cook scallops according to our accompanying directions.
  13. To serve, top scallops with a spoonful of bacon jam.
  14. Garnish with pea shoots or fresh chives.
Here's How: Searing Scallops
  1. 1. Place scallops on a paper towel lined plate. Use additional paper towel to dry the tops.
  2. 2. Season both sides with salt and pepper or roll in your desired mix of spices.
  3. 3. Heat a large skillet on high heat. Add 2 teaspoons each of butter and oil.
  4. 4. When very hot, add scallops. Be sure to not crowd the pan. Cook for 1 ½ to 2 minutes, depending on the size of scallops.
  5. 5. Flip the scallops and sear for another 1½ to 2 minutes. Add more butter and oil and repeat with remaining scallops.
Recipe Notes

*Grocery store purchased curry powder can be substituted for the garam masala and turmeric. 

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