Seared Scallops with Bacon Jam, Polenta, Aged Balsamic and Chanterelles
This is a delicious example of the classic compatibility of seafood and pork. The use of bacon jam enhances the great flavor of the sea scallops along with the fresh corn and chanterelles. This recipe is sized as an appetizer but this preparation can easily be scaled up to be an entree.
8 large sea scallops, preferably U10's
3 (710 ml) cups of fresh corn, cut off the cob
3 shallots, minced
1/3 c (78ml) cup Skillet Bacon Jam
2 (.30 ml) Tbsp thyme, picked not chopped
1/2 cup (120 ml) cup heavy cream
1 teaspoon (5ml) Tsp champagne vinegar
Kosher salt, to taste
1 bunch chervil
1 teaspoon (5ml) Tsp fresh black pepper
1 1/2 (360 ml) cup chanterelle mushrooms, whole and cleaned
2 (.30 ml) Tbsp unsalted butter
1 (15ml) Tbsp worcestshire
1/4 cup shrimp stock
2 tablespoons olive oil, plus extra for grilling or sauteing if desired
3/4 cup finely chopped red onion
2 cloves garlic, finely minced
1 quart chicken stock or broth
1 cup coarse ground cornmeal
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces Parmesan, grated
Preheat oven to 350 degrees F.
In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.
Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely. Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.
Clean the scallops and remove the abductor mussel, set aside and let dry. Place the remaining butter in a medium hot pan to melt.
Season each scallop with salt. Place each scallop in the pan, make sure they sizzle slightly and scatter one stem of thyme and a pinch of zest into the butter in the pan. Sear till one side is golden brown, and then turn and cook for 1-2 more minutes. Set aside on a pan or rack and let rest
While the scallops are resting, in that same pan add the remaining shallots and butter and saute until shallots are translucent, add mushrooms and lightly saute. When the mushrooms are caramelized, add the stock and reduce by half. At that point, then add 1 tbsp of bacon jam and warm through. Check the seasoning and then hold for plate up.
Place a small amount of polenta on the plate in a circle or swath. Place the scallops on the puree. Place a small amount of bacon jam on each scallop. Scatter the mushrooms around the scallops and then garnish with 2-4 small sprigs of chervil on the mushrooms. Serves 4.
For a variety of Bacon Jam recipes please visit www.skilletstreetfood.com.
To arrange an interview or for more information or recipes, please contact Susan Willemsen,
Renee Lalonde or Savi Pannu at The Siren Group Inc. Tel: (416) 461-5270.
Fax: (416) 778-9047. Email: firstname.lastname@example.org www.thesirengroup.com or on Twitter
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