Pan Seared Scallops, with Crispy Bacon and a Maple Ponzu Sauce
Bonefish Grill sent me to the East Coast to meet their local fishermen and cook up some amazing dishes along the way. This episode we catch fresh scallops in New Jersey with fisherman Sam Martin. I pan seared them and made a delicate tangy ponzu sauce and a bit of crispy bacon on top too. They were the freshest and tastiest scallops I had ever had my whole life!
- Ingredients: Serves 2
- 6 large fresh scallops
- 2 rashers thick streaky smoked bacon
- Ponzu Sauce:
- 1 tablespoons light soy sauce
- 4 tablespoons 1 whole lime lime juice
- 4 tablespoons ½ an orange / orange juice
- ½ red chili finely chopped
- 2 tbsp tablespoons maple syrup
- 1 tablespoon minced fresh ginger root
- 1 tsp lea perrins
Shaved Salad to serve
- Micro herbs
Mix all ingredients for the sauce together in a small sauce pan, bring to the boil reduce for 1-2 minutes so the sauce thickens. Leave to one side while you prep everything else.
Cook bacon under a broiler or in a skillet pan until crispy, place on some kitchen roll to drain excess fat. When cool cut into small chunks
To cook the scallops, make sure they have all been cleaned. Heat a big knob of butter, add the scallops and a pinch of salt and cook for 30 seconds to 1 minute each side depending on how thick they are. You can tell they are cooked when they have turned from opaque to white. Doesn't matter if they are a bit raw still as long as they are super fresh.
To serve, optional -place a handful of the vegetables in the middle of the plate and arrange the scallops on top, finish with a few pieces of crispy bacon and a drizzle of the sauce around the sides and over the top.