pan seared scallops
pan seared scallops

Pan Seared Scallops with Onion Soubise & Double Smoked Bacon Jam

by Chef Ned Bell

Pan Seared Scallops

Ingredients

2-3 scallops per persion
Pinch of kosher salt
1 tbsp butter
Half a lemon

Method

  1. Preheat a stainless steel frying pan on the Signature Kitchen Suite 48-inch Dual-Fuel Pro Range.
  2. Season the scallops with a pinch of kosher salt.
  3. Lay the scallops in the preheated stainless steel frying pan.
  4. Sear the scallops for 1 minute, then flip and sear them on the other side for 1 minute.
  5. Add 1 tbsp of butter and half a juiced lemon to the stainless steel frying pan.
  6. Baste the scallops with the butter and lemon juice.
  7. Remove the scallops from the pan and serve with the soubise and the bacon jam.

Bacon Jam

Ingredients

2 whole yellow onions, peeled and thinly sliced
2 cups double smoked bacon, diced into ¼ inch pieces
3 tbsp vegetable oil
⅛ cup maple syrup
⅛ cup red wine vinegar

Method

  1. Sauté the bacon in a shallow pot on the Signature Kitchen Suite 48-inch Dual-Fuel Pro Range induction cooktop until slightly crispy, remove the bacon and set aside.
  2. In the same shallow sauce pot, over medium heat, sauté the onion in 3 tbsp vegetable oil, slowly stirring and caramelizing the onions until deep golden brown.
  3. Add the crispy bacon to the caramelized onions, add in ⅛ cup red wine vinegar and ⅛ cup maple syrup.
  4. Stir everything together and cook for 1 minute and set aside when it is sticky and jammy.

Onion Soubise

Ingredients

3 whole yellow onions, peeled and thinly sliced
2 cups whole milk
2 bay leaves
2 cloves garlic
1 tbsp kosher salt

Method

  1. In a large resealable bag, place all the ingredients inside the bag, seal tightly and cook in the Signature Kitchen Suite 48-inch Dual-Fuel Pro Range’s Built-in Water Bath Sous Vide set at 185°F until onions are tender (approximately 20 minutes).
  2. Strain the onions from the milk, remove the bay leaves and puree the onion with a hand mixer until silky and tender.

Plating

Ingredients

Chives or chervil

Method

  1. Spoon 1 to 2 tbsp of the onion soubise onto the plate.
  2. Place the pan-seared scallops on top of the onion soubise.
  3. Add 1 to 2 tbsp of the bacon jam on top of the scallops.
  4. Garnish with some finely chopped or sliced chives or a piece of chervil.