Bacon Wrapped Jumbo Sea Scallops with Spiced Pear Chutney and Parsley Oil

Ingredients

Yield:

Serves 1-2

• Pear Chutney

  • 1 Orange, zest and juice
  • 1 Tbsp finely minced Ginger
  • 2 Tbsp Dried Cranberries, Chopped
  • 1/4 Tsp Ground Cinnamon
  • 1/4 Tsp Nutmeg
  • 1/4 Tsp Cayenne
  • 2 Ounces diced Onions
  • 2 Ounces diced Apples
  • 4 Ounces diced Tomatoes
  • 5 Ounces White Sugar
  • 3 Ounces Champagne Vinegar
  • 1 Pound diced Bartlett Pears

• Parsley Oil

  • 4 Ounces Parsley, picked and cleaned
  • 2 Cups Canola Oil

• Scallops

  • 3 Jumbo Sea Scallops U-10
  • 3 Slices Apple Wood Smoked Bacon (Any Good Quality Bacon can do)
  • 3 Sugarcane Skewers (Wooden Skewers will do)

Preparation

Difficulty:

medium

Time:

30 Minutes

Total Time:

45 Minutes

1. Pear Chutney

   • Zest orange.
   • Sauté orange zest, ginger, cranberries, cinnamon, nutmeg, cayenne, and onions in a saucepot with a little canola oil.
   • Add apples, pears and tomatoes and cook for about 5 minutes.
   • Add sugar and vinegar and cook until reduced in consistency for about 30 Minutes.
   • Remove from heat.
   • Cool down, taste, and put into storage container.
   • Cover, label, sign, and store in the fridge.

2. Parsley Oil

   • Puree Parsley with the oil in a blender into fine puree.
   • Let sit overnight in refrigerator to let the color develop.
   • Strain through a fine strainer.
   • Cover and label and store in the fridge.

3. Scallops

   • Wrap each scallop with the bacon and secure with the sugarcane skewer.
   • Pan Fry the scallops in olive oil, making sure the edges are well caramelized and the bacon is crispy. About 4-5 minutes
   • Serve with pear chutney and garnish with parsley oil.