Seared Scallops with Balsamic Bacon Jam – this new twist on surf-n-turf makes for a great one-bite appetizer.
Seared scallops with bacon jam. Decadent. Fancy. Maybe arguably a little boujee. But, you know, in a good way.
Start with really good ingredients.
When you make the scallops the star of the show as they are in this recipe, quality is imperative. You absolutely need to make sure they are fresh, and preferably ‘dry’. Some scallops are sold in a wet solution, and it’s nearly impossible to get a great sear on them. I have used phenomenal scallops from Fulton Fish Market, who can overnight premium seafood around the country. Smart choice.
Use the right pan to get a good sear.
Adios, non-stick. You will never get the sear you are looking for using a non-stick skillet. To get a great crust, make sure you’re using a cast iron, stainless steel or carbon steel pan. It’s also recommended to use a high heat neutral flavored oil like grapeseed, but olive oil will do in a pinch.
This recipe is a great holiday appetizer. Here’s why:
If you are a serious cook who also likes entertaining, you probably appreciate being organized. Think about it – timing a dish, having all the ingredients, meticulously following the recipe – all hallmarks of someone who loves structure. If this is you, then here’s an extra reason to love this recipe (beyond just the taste) – it’s a SMART additional appetizer. You can have the bacon jam ready in advance, and the scallops take mere minutes to cook. Meaning – this is a GREAT recipe to add to a holiday menu! Instead of feeling that you’ve got a million complicated things to execute at once; cook smarter, not harder. If you do make the bacon jam ahead, just warm it slightly before serving for optimum jam consistency.
This recipe makes enough bacon jam for leftovers…
Unless you’re planning to sear enough scallops to feed a football team, you’ll probably have a cup or so of leftover bacon jam. No one in the history of ever was upset about this. You can use it in other dishes, spread it on toast and have it with eggs, or just cook up more scallops.Print