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Dave's Maple Curry Scallops with Bacon
Recipe below!
The original episode post is here:
Dave created this recipe when he didn't want to fuss with bacon wrapped scallops; it's a delicious twist on the standard, and is salty and sweet and smoky and rich - it's decadent!
Dave's Maple Curry Scallops with Bacon
1 lb scallops
6 oz slab double smoked bacon, cubed into small lardons (small strips of pre-sliced bacon would also work if you can't get a slab)
1/3 - 1/2 cup maple syrup
1 1/2 tsp curry powder
fresh ground black pepper
Recipe Steps Cube bacon into small lardons and saute on medium-high heat. When the bacon is almost done, pour off bacon fat, and place lardons on paper towel. In new pan on medium high heat, add a bit of bacon or goose fat and then add scallops. Reduce heat to medium, and cook 2-3 minutes. Carefully flip the scallops, and add the par-cooked bacon. 2-3 minutes later, when the bacon is really starting to sizzle again, add curry powder (sprinkly-shaky over the pan, as Dave says) and black pepper, then reduce heat to low and add maple syrup. Watch carefully and after a few minutes you'll see the sauce start to thicken up a bit. At the very end, watching very carefully, raise the heat to medium-high for the final caramelization, and when the maple syrup sauce is thick enough to leave a path on the bottom of the pan when scraped with a spatula, it's done! Additional Notes Optional: to save a bit of time, saute the scallops in a separate pan as the bacon is cooking; Dave used goose fat when I visited. Be very careful about the heat after adding the maple syrup; you don't want it to burn, or your whole dish will be ruined. Dave's loose ratio for the bacon in this dish is 1/3 the volume of scallops. Dave doesn't use specific measurements and encourages you to find your own perfect combination to play with. Enjoy!