Smoky Seared Scallops

cauliflower puree, candied bacon, balsamic whip, olive oil powder

Serves 2

For the Scallops:

8 Jumbo Scallops

1 Tsp. Smoked Paprika

1 Tsp. Garlic

Salt, Pepper to taste

1 Tbsp Clarified Butter

Pat scallops dry. Combine spices and coat scallops generously. Melt clarified butter over high heat. Add scallops to pan and cook until golden brown. Flip and repeat on other side, about 5 minutes each. 

For the Cauliflower Puree:

1/3 Head Cauliflower

4 Tbsp. Butter

1/3 C. Heavy Cream

1 Tsp. Garlic

Salt, Pepper to taste

Place cauliflower in pot of boiling water. Boil until tender, about 15 minutes. Drain and add cauliflower to food processor. Heat butter and heavy cream in sauce pot over medium heat until butter has melted. Add to food processor with cauliflower along with remaining ingredients. Puree until smooth.

For the Candied Bacon:

1/2 Lb. Bacon, lightly cooked, fat drained

1/4 C. Brown Sugar

Preheat oven to 350 degrees. Cover a baking sheet with parchment paper. Place bacon on baking sheet. Coat with brown sugar. Place in oven until brown sugar has caramelized and bacon is golden brown, about 7-10 minutes.

For the Balsamic Whip:

1/3 C. Greek Yogurt

1 Tbsp. Balsamic Vinegar

1/4 Tsp. Powdered Garlic

Combine all ingredients. Set aside until plating.