Seared Scallops With Bacon Marmalade Recipe

Name: Seared Scallops With Bacon Marmalade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound cold thick-cut bacon, cut into 1/4-inch dice; 1 onion, finely diced; 2 tablespoons light brown sugar; Cayenne pepper; Kosher salt; Freshly ground black pepper; 1 pound carrots, cut into 1/2-inch pieces; 2 tablespoons unsalted butter; 2 teaspoons harissa (see Note); 1/4 cup heavy cream; 16 large sea scallops (about 1 1/2 pounds); 1 tablespoon extra-virgin olive oil

Servings: persons

1/2 pound cold thick-cut bacon, cut into 1/4-inch dice
1 onion, finely diced
2 tablespoons light brown sugar
Cayenne pepper
Kosher salt
Freshly ground black pepper
1 pound carrots, cut into 1/2-inch pieces
2 tablespoons unsalted butter
2 teaspoons harissa (see Note)
1/4 cup heavy cream
16 large sea scallops (about 1 1/2 pounds)
1 tablespoon extra-virgin olive oil

1
1. In a medium cast-iron skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, 6 to 7 minutes. Using a slotted spoon, transfer the bacon to a plate. Pour off all but 2 tablespoons of the bacon fat. Add the onion to the skillet and cook over moderately low heat, stirring occasionally, until soft and golden, about 25 minutes. Add the sugar and cook until the sugar is dissolved and the onions are glazed, about 2 minutes. Return the bacon to the skillet; season with cayenne pepper, salt and black pepper. Keep the bacon marmalade warm.
2
In a medium saucepan of salted boiling water, cook the carrots until tender, 5 to 7 minutes. Drain well. In a food processor, combine the carrots with the butter and harissa and puree until smooth. Add the cream and pulse until incorporated. Season with salt and black pepper. Scrape the carrot-harissa puree into the saucepan; keep warm over very low heat.
3
Season the scallops with salt and black pepper. In a large skillet, heat the olive oil until shimmering. Add the scallops and cook over moderately high heat until browned on the bottom, about 2 minutes. Turn the scallops and cook until just opaque throughout, about 1 minute longer. Transfer the scallops to plates and top with the bacon marmalade. Serve the carrot-harissa puree alongside.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1/2 pound cold thick-cut bacon, cut into 1/4-inch dice, 1 onion, finely diced, 2 tablespoons light brown sugar, Cayenne pepper, and more.

Yes, Seared Scallops With Bacon Marmalade 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.

Seared Scallops With Bacon Marmalade

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