Pan-Seared Scallops with Bacon Jam
Chef Larry "Lee" White Seafood Manager
Cooking Time: 15 minutes
2 teaspoons unsalted butter or Olive oil
1 pound jumbo sea scallops
salt and pepper to taste
Before searing the scallops, remove any moisture by patting them dry so they don't steam in their own juices. Salt and pepper to taste and sear scallops in a hot skillet with butter or olive oil for 2-3 minutes per side until the scallop starts to brown and split on the side. Depending on the size, you may need to increase cooking time.
Place warm scallops on a plate and top with bacon jam. Remember to warm the bacon jam before serving.
This will be served with a frieze salad with cherry tomatoes tossed in a light balsamic vinaigrette.