Blackened Seared Scallops Recipe

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top.

In a small bowl, combine maple syrup, brown sugar and black pepper. Brush both sides of each bacon slice with the mixture and arrange on the rack so excess drips to the pan.

Bake for 12–18 minutes, until edges are crisp and glaze is caramelized (watch closely to avoid burning). Remove and let cool on rack; chop or crumble 2 slices for garnish and reserve remaining slices for plating with scallops.

In a medium saucepan, heat olive oil over medium. Add minced shallot and cook 2–3 minutes until translucent.

Add garlic and cook 30 seconds more. Stir in diced tomatoes, brown sugar and red wine vinegar.

Bring to a simmer, then reduce heat to low and cook, stirring occasionally, until mixture is thick and jammy, about 25–30 minutes.

Season with salt and red pepper flakes if using. Mash lightly with a spoon for a slightly chunky texture. Remove from heat and cool to room temperature.

Whisk together mayonnaise, wasabi paste, lemon juice, minced garlic and salt. Add water 1 teaspoon at a time to reach a silky, drizzleable consistency. Chill until ready to use.

In a small saucepan, combine ketchup, brown sugar, apple cider vinegar, bourbon, Worcestershire sauce, smoked paprika, garlic powder, salt and pepper.

Bring to a gentle simmer over medium-low heat and cook 6–8 minutes, stirring frequently, until slightly thickened. Taste and adjust seasoning. Keep warm or cool and reheat briefly before plating.

In a skillet over medium heat, melt 1 tablespoon butter. Add the chopped shallot and cook 2 minutes until translucent.

Add corn kernels and cook 4–5 minutes until they begin to brown slightly.

Stir in minced garlic and cook 30 seconds. Pour in heavy cream and bring to a gentle simmer. Reduce heat and simmer 3–4 minutes until cream thickens slightly.

Stir in creme fraiche (or sour cream), grated cheese, smoked paprika, salt, pepper and lime juice. Cook 1 minute more. Fold in cilantro if using. Keep warm for plating.

Bring a pot of salted water to a boil. Add cauliflower florets and simmer 10–12 minutes until very tender.

Drain well and transfer cauliflower to a blender or food processor (or use an immersion blender). Add butter, cream cheese, heavy cream, salt and pepper.

Puree until smooth and creamy, adjusting consistency with extra cream or a splash of the reserved cooking water as needed. Stir in chives if using and keep warm.

Pat scallops very dry with paper towels; remove and discard the small muscle if attached. Season both sides lightly with salt.

Sprinkle blackening seasoning evenly on both sides of each scallop and press gently so it adheres.

Heat a large skillet (preferably cast iron) over high heat until smoking. Add neutral oil and once shimmering add 1 tablespoon butter and swirl.

Place scallops in the pan spaced apart. Sear without moving for 1.5–2 minutes until a deep golden-brown crust forms. Flip and add remaining 1 tablespoon butter; cook 1–1.5 minutes more until opaque throughout. Avoid overcooking.

Remove scallops to a plate and tent loosely with foil to rest 1–2 minutes.

Spoon a generous dollop of cauliflower mash in the center of each plate and spread slightly to form a base.

Place a spoonful of creamed street corn beside or on top of the mash.

Arrange 3 scallops per plate atop the mash/corn mixture.

Drizzle a small amount of BBQ bourbon sauce around the plate and a thin line or dot of tomato jam near the scallops for sweet-tart contrast.

Dot or lightly smear wasabi aioli on the plate (or use a squeeze bottle to make decorative dots) and crumble a strip or two of the maple-glazed bacon over the scallops and mash.

Garnish with microgreens or chopped parsley and serve with lemon wedges. Serve immediately while scallops are hot.