Scallops-entree Recipe
Topped with spicy bacon jam on arugula and balsamic reduction.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Bacon Jam
In a skillet over medium heat, cook the bacon until crispy. Remove from the pan and chop finely. In the same skillet, add brown sugar, apple cider vinegar, and red pepper flakes. Stir in the chopped bacon and cook for another 5 minutes until it thickens slightly. Remove from heat and set aside.
- 2
Make the Balsamic Reduction
In a small saucepan, bring the balsamic vinegar to a boil over medium heat. Reduce the heat and simmer until it thickens and reduces by half, about 10-15 minutes. Set aside to cool.
- 3
Cook the Scallops
Pat the scallops dry with paper towels and season with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Add the scallops and cook for about 2-3 minutes on each side until they are golden brown and opaque.
- 4
