Seared Scallops With Bacon Marmalade Recipes

Steps:

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

Steps:

• Heat a large skillet over medium heat and fry the bacon pieces until golden and crisp, about 5 minutes. Reserve the bacon fat in the skillet and transfer the bacon with a slotted spoon to a paper towel-lined plate to drain.
• Meanwhile, arrange the scallops so they lay flat and are evenly spaced on a plate. Pat them completely dry with a paper towel. Season the scallops with salt and pepper.
• Cook the scallops, undisturbed, over high heat until they are golden brown on the bottom, about 3 minutes. Flip the scallops and cook for 1 minute more. Turn off the heat, add the lemon zest and juice, parsley and reserved bacon pieces and toss to combine. Divide the scallops among 4 plates or a serving platter and serve immediately.

Steps:

• 1. In a medium cast-iron skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, 6 to 7 minutes. Using a slotted spoon, transfer the bacon to a plate. Pour off all but 2 tablespoons of the bacon fat. Add the onion to the skillet and cook over moderately low heat, stirring occasionally, until soft and golden, about 25 minutes. Add the sugar and cook until the sugar is dissolved and the onions are glazed, about 2 minutes. Return the bacon to the skillet; season with cayenne pepper, salt and black pepper. Keep the bacon marmalade warm. In a medium saucepan of salted boiling water, cook the carrots until tender, 5 to 7 minutes. Drain well. In a food processor, combine the carrots with the butter and harissa and puree until smooth. Add the cream and pulse until incorporated. Season with salt and black pepper. Scrape the carrot-harissa puree into the saucepan; keep warm over very low heat. Season the scallops with salt and black pepper. In a large skillet, heat the olive oil until shimmering. Add the scallops and cook over moderately high heat until browned on the bottom, about 2 minutes. Turn the scallops and cook until just opaque throughout, about 1 minute longer. Transfer the scallops to plates and top with the bacon marmalade. Serve the carrot-harissa puree alongside.

Steps:

• Cook the bacon in a medium skillet over medium heat until crisp but not dry and drain on a piece of paper towel. Leave 1 tablespoon of the drippings in the pan (there probably won't be much more than that, but discard any extra if there is).
• Season the scallops with salt and pepper, to taste. Increase the heat under the skillet to medium-high, add the butter, and sear the scallops until brown and glossy, about 1 1/2 minutes per side. Transfer the scallops to a plate and set aside.
• Remove pan from heat and add the vermouth and lemon juice. Now return the skillet to the heat and stir with a wooden spoon to scrape up the brown bits on the bottom of the pan. Bring the sauce to a simmer and cook until reduced by half. Stir in the water.
• While the sauce reduces, slice the scallops in half vertically. Slip them into the reduced sauce with the tarragon, parsley, and bacon bits and give the skillet a swirl to bring everything together. Taste and season with salt and pepper, if desired. Divide the scallops with their sauce among small plates or Asian soup spoons and serve immediately.

Steps:

• Soak skewers in bowl of water. Drain. Wrap 1/2 slice bacon around scallop and place on skewer. In small bowl combine honey, vinegar, mustard and olive oil. Brush onto scallops and bacon. Place on baking pan and broil for 3-4 minutes per side or until crispy. Serve.

Steps:

• Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.
• Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
• Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.

Steps:

• Place scallops on a paper towel-lined plate and pat very dry with additional paper towels. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper total.
• Bring 1 cup water to a boil, covered, in a small pot. Add peas and 1/2 tsp. salt; cook until peas are bright green and tender, about 2 minutes for fresh and 4 minutes for frozen. Drain peas through a strainer set over a bowl; reserve cooking liquid.
• Meanwhile, add bacon to a large skillet and heat over medium-high. Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes. Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more. Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet. Add 1/2 cup cooked peas to bacon mixture.
• Purée lemon juice, 1/8 tsp. salt, 1/8 tsp. pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender. Add oil and pureé until smooth. Add 2 Tbsp. mint leaves and pureé until just combined but pieces of mint are still visible. Divide pea purée among 4 plates.
• Heat skillet with reserved fat over high until just barely smoking. Working in batches and adding more oil if necessary, sear scallops until a golden brown crust has formed and scallop releases from skillet, about 3 minutes per side. Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp. mint.

Steps:

• To make the marmalade, in a large fry pan over medium to medium-low heat, warm the olive oil. Add the onions and cook, stirring often, until they begin to soften, about 15 minutes. Stir in the apples and cumin seeds. Cook, stirring, until the onions are golden and the apples soften, about 30 minutes more. Add the cider vinegar, salt and pepper and remove from the heat. You should have about 3 cups. Set aside in the pan. In another large fry pan over medium-high heat, fry the bacon until crisp, 3 to 5 minutes. Using tongs or a slotted spatula, transfer to paper towels to drain. Discard all but about 1 Tbs. (a light coating) of the bacon drippings from the pan. Sprinkle the scallops lightly with salt and pepper. Return the fry pan to medium-high heat. When the pan is hot, add the scallops a few at a time and cook, turning once, until lightly browned on both sides, about 1 minute on each side. Transfer to a plate and keep warm while you cook the remaining scallops. When all the scallops are cooked, add the apple cider to the pan and boil until reduced by half, about 5 minutes. Pour any juices that have collected on the scallop plate into the fry pan. Remove from the heat. Meanwhile, reheat the marmalade over medium-low heat until heated through. Spread about 1/2 cup of the marmalade on each individual plate. Top each portion with 3 scallops, then drizzle with about 1 Tbs. of the cider sauce. Crumble the bacon over the scallops, dividing it evenly. Serve warm.

Steps:

• In a medium cast-iron skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, 6 to 7 minutes. Using a slotted spoon, transfer the bacon to a plate. Pour off all but 2 tablespoons of the bacon fat. Add the onion to the skillet and cook over moderately low heat, stirring occasionally, until soft and golden, about 25 minutes. Add the sugar and cook until the sugar is dissolved and the onions are glazed, about 2 minutes. Return the bacon to the skillet; season with cayenne pepper, salt and black pepper. Keep the bacon marmalade warm. In a medium saucepan of salted boiling water, cook the carrots until tender, 5 to 7 minutes. Drain well. In a food processor, combine the carrots with the butter and harissa and puree until smooth. Add the cream and pulse until incorporated. Season with salt and black pepper. Scrape the carrot-harissa puree into the saucepan; keep warm over very low heat. Season the scallops with salt and black pepper. In a large skillet, heat the olive oil until shimmering. Add the scallops and cook over moderately high heat until browned on the bottom, about 2 minutes. Turn the scallops and cook until just opaque throughout, about 1 minute longer. Transfer the scallops to plates and top with the bacon marmalade. Serve the carrot-harissa puree alongside.