Bourbon Seared Bacon Scallops with Avocado Creama
Ingredients:
- 1/4 Cup and 2 TBs Bourbon
- For the scallops:
- 16 scallops
- 2 Tbsp butter
- ¼ cup bourbon
- For the bacon:
- 5 strips bacon (preferably black forest)
- 2 Tbsp bourbon
- For the avocado cream:
- 1 ripe avocado
- 5 sprigs cilantro, stems included
- Juice of ½ Meyer lemon or lime
- ¼ tsp salt
- Dash of sriracha
- 4 Tbsp canola oil
- For garnish:
- Fresh cilantro
Directions:
Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Preheat the oven to 425°F. Line a sheet pan with aluminum foil, making sure the foil extends up the sides to prevent bacon fat from leaking. Lay the bacon on the sheet pan and brush with 2 Tbsp bourbon. Place in the oven and cook for 20 minutes.
In a food processor, combine the avocado flesh, cilantro, lemon juice, salt, sriracha, and canola oil. Process until smooth and creamy. Taste and adjust with more lemon juice and salt if needed.
In a large saucepan over medium heat, add butter and ¼ cup bourbon. When the butter is melted and golden, add the scallops and cook undisturbed for 2-3 minutes per side.
Once the bacon is done, remove from the oven and drain on paper towels. Chop 4 strips of bacon into small pieces, reserving one strip for snacking.
To serve, place a seared scallop on a tasting spoon or plate, top with avocado cream, and finish with crumbled bourbon bacon.
It doesn't get much better than that!!!
