Maine Sea Scallops With Dates, Bacon, Verjus & Appl

Name: Maine Sea Scallops With Dates, Bacon, Verjus & Apple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Date Puree; 10- 12 Medjool Dates; 1.5 cups spicy fruity red wine; 3 green cardamon pods, cracked; 1/2 teaspoon black peppercorns (whole); 1/2 teaspoon juniper berries (crushed); 1 sprig thyme; Bacon vinaigrette, scallops & garnishes; 1/2 pound smoky slab bacon- cut in thick lardons; 2 tablespoons neutral oil; 1/4 cup minced shallots; 1/2 cup verjus ( could prob substitute a good white wine vinegar-by the I learned from this that you have to keep verjus in the fridge its wicked pricey and it will mold if not properly kept- this …; 1/4 cup sliced shallots; 1 cup reserved bacon fat (you can supplement with neutral oil or any other fat you have); 1 lemon; 6-8 DRY Maine Sea Scallops; 1 tablespoon coriander seeds; 1/2 teaspoon juniper berries; 1/2 cup tart apple- cut in matchsticks; salt & pepper

Servings: persons

Date Puree
10- 12 Medjool Dates
1.5 cups spicy fruity red wine
3 green cardamon pods, cracked
1/2 teaspoon black peppercorns (whole)
1/2 teaspoon juniper berries (crushed)
1 sprig thyme
Bacon vinaigrette, scallops & garnishes
1/2 pound smoky slab bacon- cut in thick lardons
2 tablespoons neutral oil
1/4 cup minced shallots
1/2 cup verjus ( could prob substitute a good white wine vinegar-by the I learned from this that you have to keep verjus in the fridge its wicked pricey and it will mold if not properly kept- this discovery made me very very sad)
1/4 cup sliced shallots
1 cup reserved bacon fat (you can supplement with neutral oil or any other fat you have)
1 lemon
6-8 DRY Maine Sea Scallops
1 tablespoon coriander seeds
1/2 teaspoon juniper berries
1/2 cup tart apple- cut in matchsticks
salt & pepper

1
["Toast Juniper berries, cardamom & peppercorns in a small sauce pan until fragrant,", "Add wine- bring to a simmer,", "drop in dates & thyme sprig, poached about 30 minute over low heat. Remove from heat left sit until cool (can be done ahead of time 2-3 days even)", "Remove dates from wine- remove pits & rough chop", "Strain wine - discard spices (or let them dry and grind them up to make wine spiced salt)", "Blend wine & dates together to form a thick paste taste & season w salt & pepper - set aside ( you can do this a few days ahead)", "Render bacon with neutral oil until crispy- strain out fat and reserve", "Add minced shallots to pan and deglaze with a bit of the verjus- scrape in to a blender or food processor (*I used a stick blender and a quart container)", "Add thyme leaves & verjus to shallots-slowly pour in bacon fat until emulsified-taste & season - add a squeeze of lemon juice if it needs to be brighter - you'll know", "Take about 1/4 cup of vinaigrette and marinate shallots at least 15 minutes but can be 1 day", "Grind coriander seeds & juniper berries-mix in to some good flaky grainy salt
2
You can do all of this ahead of time as well-in fact you should", "Remove the tough bit on the side of your scallops and pat dry on all sides", "Get a dry pan or griddle searingly blindingly hot", "Place Scallops season side down on pan DO NOT CROWD THEM-do it in batches if the pan is small - it's okay they will hold some heat", "Season the side facing up", "Give it no more than 3 minutes to form a good crust then flip, after another 2 minutes place on a clean kitchen towel or paper towel", "Put 1 tablespoon of date puree on the plate-if you want to be fancy take your pastry brush and brush it across the plate-", "Scatter 1/6th of the lardons on the plate", "Top scallops with sliced shallots & green apple", "Squirt (or spoon) vinaigrette over top - you can garnish with some fresh thyme if you wish."]

722

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Date Puree, 10- 12 Medjool Dates, 1.5 cups spicy fruity red wine, 3 green cardamon pods, cracked, and more.

Yes, Maine Sea Scallops With Dates, Bacon, Verjus & Apple falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Maine Sea Scallops With Dates, Bacon, Verjus & Apple

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions