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Scallops with Dried Cranberries and Bacon

from I Love Bacon! by Jayne Rockmill
Scallops with Dried Cranberries and Bacon

1 tablespoon olive oil
6 slices bacon, minced
1 cup dried cranberries
1/2 cup warm water
1/4 cup Tabasco sauce

1 large egg
1 tablespoon freshly squeezed lemon juice
2 cloves garLic, coarsely chopped
2 teaspoons Dijon mustard
1 cup canola oil
Salt and freshly ground black pepper
1 tablespoon maple syrup (preferably Vermont)

1 1/2 pounds large sea scallops
2 tablespoons canola oil, or a mixture 1 tablespoon canola oil and 1 tablespoon rendered bacon fat
1/4 cup coarsely chopped flat-teat parsley

Makes 6

This and many other wonderful recipes may be found in I Love Bacon!
by Jayne Rockmill from Andrews McMeel Publishing


Heat the olive oil in a large sauté pan (preferably nonstick) over medium heat and cook the bacon, stirring frequently, until browned and crunchy, 6 to 8 minutes. Reserve 1 tablespoon of the rendered bacon fat for the aloti. If desired, reserve the rest of the rendered fat for searing the scallops.

In a small bowl, combine the cranberries, water, and Tabasco and soak for at least 20 minutes.

To make the aioli, put the egg, lemon juice, garlic, and mustard in a food processor or blender and puree until smooth. Combine all but 1 tablespoon of canola oil with the tablespoon of rendered bacon fat. Slowly drizzle the canola oil (or canola and bacon fat) into the food processor while it is running until the aicti is smooth, thick, and shiny. Transfer the aioli to a small bowl and season with salt and pepper to taste. Add the maple syrup and mix thoroughly. Set aside.

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