C&RB CLUB RECIPE
Bacon Brandy Scallops
(one serving)
Amt Ingredient
3 U-10 scallops
1 strip bacon, par-cooked and small-diced
1 tsp. minced garlic
1 tsp. minced shallot
3 ozs. brandy
½ cup heavy cream
1 large sweet potato
1 tangerine
1 tsp. mixed fine herbs (fresh)
rice oil (enough to deep-fry)
For garnish:
- Bring oil to 360 degrees in a deep saucepan.
- Peel skin off potato. Once clean, peel with a vegetable peeler into 2-inch strips.
- Deep-fry strips in hot oil, stirring until light golden brown. Pull out with a strainer and place onto a paper towel to absorb the excess grease. Season with salt and pepper to taste.
- Next, peel tangerine and cut in half and then into slices.
For scallops:
- Peel the feet off the scallops and pat dry with a paper towel; season with salt and pepper.
- Put a small frying pan on high heat with enough oil to coat the bottom. Once oil begins to smoke, place the scallops in one at a time and sear until golden to dark brown, then flip.
- Next, add bacon and sauté till crispy, then garlic and shallots. Quickly add the brandy before they burn (mind the flame).
- Once the flame goes out, add cream and reduce by half.
- Remove scallops once they reach medium rare, and place on a separate dish or towel to bleed. Finish the sauce with herbs and season to taste.
- Plate scallops, pouring pan sauce over and around to your liking. Enjoy!
Submitted by Zac Hoffman, Executive Chef, Tetherow Golf Club, Bend, Ore.
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