Recipe: Bacon-Wrapped Sea Scallops

salty-sow Bacon Wrapped Scallops with Asian Pear Salad.SS
With a slew of special occasions coming up (St. Patty’s Day, Easter, Mother’s Day), we’re sure you’re searching your recipe archives for a dish to impress with. Look no further. Begging to be enjoyed outdoors this spring, try this bacon-wrapped sea scallop recipe, paired with an Asian pear salad, from Chef Brady Cohen at Salty Sow.
Asian Pear Salad

  • 1/2 Asian pear ripe
  • 1 teaspoon white truffle honey

Bacon Wrapped Sea Scallops

  • 4 small sea scallops abductor muscle removed
  • 2 slice high quality bacon
  • 1 tablespoon chicken liver mousse
  • coarse sea salt for garnish
  • chopped chives for garnish
  • salt to taste
  • pepper to taste
  • olive oil for cooking
  • olive oil for finishing

Asian Pear Salad

  1. Shave the Asian pear paper thin.
  2. Drizzle with white truffle honey.

Bacon Wrapped Sea Scallops

  1. Wrap scallops with bacon, it should take a ½ piece of bacon per scallop.
  2. Season scallops with salt and pepper.
  3. Heat a skillet or griddle over high heat.
  4. When pan is very hot, drizzle seasoned scallops with some olive oil and place in pan.
  5. Sear for 3 minutes and turn, sear for 3 minutes more (scallops should be medium).
  6. To serve, smear chicken liver mousse on plate, place scallops on top of mousse, and place pear salad at the top of the plate.
  7. Drizzle with finishing olive oil, course gray sea salt and chives.
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