When the Virtual Potluck crew got to choose from a selection of Coombs Family Farms maple products to cook with, I had no trouble going after the organic maple sugar. I've cooked with very nice maple syrups a number of times, but I had never played around with maple sugar before. So the next question was: what to cook?! Maybe one of these days I'll get adventurous (for me) and start baking with products like this. Not this time though. My mind rushed to one thing: maple bacon! And what to put the maple bacon on top of? How about some seared sea scallops? Yes, please.
|Sear Sea Scallops with Maple Bacon Relish|
|9 Ingredients in the Recipe... Simple and Delicious!|
|Maple Bacon Relish at the Deglazing Stage|
|Scallops Searing in Bacon Fat|
In the other skillet I already had the other half of the bacon fat pretty hot. I sprinkled each side of the U10 scallops with sea salt and black pepper, then bumped the heat on the burner up to high. When the bacon fat began to pop, I added the scallops the grease and rejoiced at the sound of the sizzle. Scallops searing in bacon fat: there isn't much sweeter of a sound! After a few minutes on one side I used a set of tongs to test their readiness to flip. If it is ready, it should easily let go of the pan. You might think that if the scallop sticks the pan that you might be burning it, but it actually means you should allow it to cook a little longer. When the scallop is flipped over you want to see some golden brown Maillard reaction effects (like caramelization). If your skillet isn't hot enough or you don't cook the scallop long enough, this sear may not develop. After searing like this on both sides, the scallop should be ready to go. You certainly don't want to overcook your scallop and dry it out, so don't be afraid to pull it off. A couple minutes on each side ought to do it!
|A Second Plating of the Seared Sea Scallops with Maple Bacon Relish|