By: Chef Shelley Steventon
(POSTED: May 9, 2011)

Seared Digby Scallops with Bacon Jam

Yield: 4-6 servings




Seared Scallops

2 tbsp (30 ml) olive oil
1 pound (500 g) Digby scallops (20-30 size)


Place scallops on a paper towel to remove moisture - this will prevent the scallop from steaming in its own juice. For maximum tenderness, remove the bit on the side of the scallop. Sear scallops in a hot skillet with olive oil, depending on size, for about 2 minutes on each side until the scallop starts to brown and splits on the side. Larger scallops may requite more cooking time.



Bacon Jam

2 tbsp (30 ml) Chipotle Tobasco Sauce
1 lb (500 g) bacon, cut into one-inch pieces
4 cloves garlic, chopped
1 onion, sliced
3 tbsp (45 ml) brown sugar
1 cup (250 ml) brewed coffee
1/4 cup (50 ml) cider vinegar
1/4 cup (50 ml) maple syrup


Fry the bacon until lightly browned and beginning to crisp. Saute the onion and garlic in the rendered bacon fat without colouring. Transfer the bacon, onion and garlic into a pot, and add the rest of the ingredients. Simmer for 1 hour, adding 1/4 cup (50 ml) of water every 30 minutes, only if required. Place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the jam.

Place each warm scallop on the plate. Top with a pinch of bacon jam and serve.


*Please note: It is important that the bacon jam is warmed before serving.

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