New Bedford Scallops with Bacon Jam, Golden Pineapple, Pickled Mustard Seeds and Mache

New Bedford Scallops with Bacon Jam, Golden Pineapple, Pickled Mustard Seeds and Mache
Submitted by Matthew Southard, Executive Chef, Barrington Hills Country Club, Barrington, Ill.
Yield: 4 servings

For the Scallops:
8 cleaned U10 scallops
2 ozs. grapeseed oil
2 ozs. butter
½ oz. coriander
to taste sea salt and black pepper

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add grapeseed oil and butter to a sauté pan on high heat. Season the scallops with coriander, salt and pepper.
• Sear the scallops for one minute on each side, until they have a golden crust. Let rest on a paper towel.

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For the Bacon Jam:
4 ozs. maple-smoked bacon
2 ozs. Spanish onion, chopped
1 garlic clove, minced
3 sprigs thyme
8 ozs. sherry vinegar
1 ½ ozs. organic honey
½ oz. dark brown sugar

• Cook bacon in a pan until crisp. Drain and reserve the bacon fat for future use.
• Add onion and sweat until translucent. Deglaze with sherry and add reserved bacon, garlic, honey, thyme, and dark brown sugar. Cook for 10 minutes over low flame.

For the Golden Pineapple:
¼ pineapple, cut into chunks
3 ozs. European butter
1 vanilla bean
2 star anise

• Sear pineapple in a sauté pan over medium-high heat. Add butter and cook until it foams, then add brown sugar, vanilla bean, and star anise.
• Baste the pineapple until the butter and sugar form a caramel-like texture.

For the Pickled Mustard Seeds:
2 ozs. yellow mustard seeds
3 ozs. champagne vinegar
1 tbsp. organic honey
1 oz. water

• In a small pot, add yellow mustard seeds, champagne vinegar, honey, and water. Cook until slightly plump.

• Place two scallops on each plate. Top with bacon jam and mache or red sorrel.
• Arrange the pineapple chunks and pickled mustard seeds around the scallops.