5 strips bacon (I love black forest)
1/4 cup and 2TBs of Bourbon
2 TBs Butter
1 ripe Avocado
1 Myer lemon or lime
1 bunch cilantro
Layout some aluminum foil on a sheet pan. Make sure the foil is up over the sides to prevent any bacon fat from leaking. Lay the bacon on the sheet pan. Brush with 2 TBs of bourbon. Cook in a cool oven and bring up to 425 temps. Once you put in the cool oven set timer for 20 minutes.
In a food processor add the inside of the avocado, 5 springs cilantro (stems ok), juice of 1/2 lime or Myer lemon, 1/4 tsp salt, a dash of siracha and 4 TBs canola oil. Mix for a while until smooth and creamy. Taste and add more lime and salt if needed.
In a large saucepan add butter and 1/4 cup bourbon on medium heat. When you have this amazing golden color of the butter and it’s fully melted add scallops and don’t touch. Cook on each side for 2-3 minutes.
Once the bacon is done remove and set on paper towels to drain the fat. Chop up 4 of them and have one for a snack :).
Now for assembly. Add seared scallop on a tasting spoon or plate then creama and top with crumbled Bourbon Bacon.
It doesn’t get much better than that!!!
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