HOLIDAYS
HOLIDAYS
Seared holiday Bay Scallops wrapped in center-cut Bacon perched atop a Mache & Fennel Salad with supremed oranges & pomegranate jewels are a new way to serve a delicious classic.
Ingredients
- 4 Slices center cut bacon
- 4 Jumbo scallops, cleaned and dry
- 2 Tbsp maple syrup
- salt and pepper to taste
Steps
- In a large well-seasoned cold cast iron skillet add four slices of center-cut bacon.
- Turn on the heat, and cook the bacon. Use a pastry brush to coat each slice with a good maple syrup as it cooks. Cook until almost done but still pliable.
- Meanwhile, rinse the scallops well and pat with a paper towel. Make sure the scallops are dry.
- Season the scallops with cracked black pepper and sea salt.
- Cook the seasoned sea scallops in the same hot cast iron pan. Scallops cook fast, about 2 minutes on each side. Don't mess with them before the 2-minute mark on each side, as you want a nice golden sear and crisp on the exterior.
- Wrap each scallop with the bacon and finish cooking for another minute or so.
- Gently toss the salad, careful not to break apart the supremed orange slices. On a plate, portion half of the salad and top with two of the bacon-wrapped scallops. Lift knife and fork. Eat.
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