Pan seared scallops with crispy bacon and a chili maple ponzu sauce

Pan seared scallops with crispy bacon and a chili maple ponzu sauce

scallops-thumb.jpg
Pan seared scallops with crispy bacon and a drizzle of chili maple ponzu sauce
Recipe Type: Fish & Seafood
Cuisine: asian fusion
Author: Caroline
Prep time:
Cook time:
Total time:
Serves: 2
I filmed a seafood cooking show with Bonefish Grill and Tastemade. I fished and cooked my way along the East Coast of America. This episode I caught fresh scallops in New Jersey.
Ingredients
  • 8 large Fresh Scallops
  • 2 rashers thick streaky smoked bacon
  • knob of butter
  • Ponzu Sauce:
  • 1 big tablespoon light soy sauce
  • 1 whole lime juiced
  • 1 whole orange juiced
  • Β½ red chilli finely chopped
  • 2 tbsp tablespoons maple syrup
  • 1 tablespoon minced fresh ginger root
Instructions
  1. Mix all ingredients for the sauce together in a small sauce pan,
  2. Bring to the boil reduce for 1-2 minutes so the sauce thickens.
  3. Leave to one side while you prep everything else.
  4. Cook bacon under a broiler or in a skillet pan until crispy.
  5. Place on some kitchen roll to drain excess fat. When cool cut into small chunks
  6. To cook the scallops, make sure they have all been cleaned.
  7. Heat a knob of butter, add the scallops and a pinch of salt and cook for 1 – 2 minutes each side depending on how thick they are.
  8. You can tell they are cooked when they have turned from opaque to white.
  9. It doesn't matter if they are a bit raw still as long as they are super fresh.
  10. To serve, optional -place a handful of the vegetables in the middle of the plate and
  11. arrange the scallops on top.
  12. Finish with a few pieces of crispy bacon and a drizzle of the sauce around the sides and over the top.

 

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