Pan-Seared Scallops with Popcorn-Cream Sauce and Tomato-Bacon Jam
Recipe courtesy of Carolyn Torres, Executive Chef of Rehoboth Beach Country Club in Rehoboth Beach, Delaware
Ingredients
- Ingredients for the Popcorn Cream Base:
- popcorn, freshly popped - 4 ozs.
- heavy cream - 32 ozs.
- Butterball® Farms Quik-Creations® Butter Sauce base - 1-2 Tbsps.
- salt - to taste
- sugar - small pinch (optional, helps round bitterness)
- white pepper or smoked paprika - to taste (optional, for savory applications)
- Ingredients for the Pan-Seared Scallops:
- sea scallops, large, dry - 1 lb.
- salt and black pepper - to taste
- neutral oil (grapeseed, avocado, canola) - 1 Tbsp.
- Butterball® Farms Garlic Herb Butter - 2 Tbsps.
- lemon wedges - to taste
- Ingredients for the Tomato-Bacon Jam:
- bacon, diced - 1 lb.
- yellow onions, medium, small dice - 2 ea.
- garlic, minced - 4 cloves
- tomatoes, diced (Roma tomatoes work great. Canned crushed tomatoes also work.) - 2 lbs.
- brown sugar - 1/2 cup
- maple syrup - 1/4 cup
- apple cider vinegar - 1/3 cup
- coffee, brewed - 1/4 cup
- smoked paprika - 1 tsp.
- chili flakes (optional) - 1/2 tsp.
- salt and black pepper - to taste
Instructions
Procedure for the Popcorn Cream Base:
- Use neutral oil or butter popcorn with minimal burnt kernels.
- Bring cream, Butterball® Farms Quik-Creations® Butter Sauce, and popcorn to a gentle simmer.
- Steep for 15-20 minutes off heat to fully infuse.
- Blend on high until completely smooth.
- Pass through a chinois.
- Adjust salt after straining.
Procedure for the Pan-Seared Scallops:
- Pat dry with paper towels. Let sit uncovered in fridge 15-30 minutes if possible.
- Salt both sides lightly.
- Heat cast iron or stainless steel pan until very hot. Add oil right before scallops.
- Place scallops presentation-side down. Do not move them.
- Sear about 1.5-2 minutes until a deep golden crust forms.
- Flip. Add Butterball® Farms Garlic Herb Butter. Baste continuously.
- Cook for another 1-2 minutes. Scallops should be golden outside, slightly translucent center, internal temperature around 115-120°F.
Procedure for the Tomato-Bacon Jam:
- In a heavy pot, cook bacon over medium heat until crispy.
- Remove bacon and reserve. Leave about 2-3 tablespoons of bacon fat in the pot.
- Add onions to the bacon fat. Cook low and slow until caramelized, about 15-20 minutes. Add garlic and cook for 1 minute.
- Stir in tomatoes, brown sugar, maple syrup, vinegar, coffee, paprika, and chili flakes. Return bacon to pot.
- Cook uncovered on low heat for 45-60 minutes. Stir often until thick and jammy.
- Taste and adjust salt, pepper, sweetness, or vinegar. Blend lightly with an immersion blender if you want a smoother consistency.
