Seared Scallops with Bacon, Chili & Lime Butter Paired with Jost Tidal Bay
Scallops are a staple in the Nova Scotian diet, and these Demerara Sugar Seared Scallops with Bacon, Chili and Lime Butter do not disappoint! Pair with Jost Vineyards’ Tidal Bay and you have a delicious, light meal to enjoy on warm summer days.
|20||Large Nova Scotia Scallops|
|1/4 cup||Demerara sugar|
|4||Limes, 2 for garnish (cut into 12 wedges), and 2 for zesting and juicing|
|2 strips||Thick cut local bacon|
|1 tbsp||Red chili flakes|
|Salt and pepper, to taste|
|2 cups||Organic greens, to garnish|
- Place scallops on sheets of paper towel to remove excess moisture. Do not squeeze or press scallops.
- Spread Demerara sugar over a large plate. Place scallops on top, rolling each to coat slightly.
- Chop bacon and add to a small skillet on medium heat.
- Stir occasionally and cook until slightly browned. Do not crisp.
- Remove from heat, drain and set aside on paper towel to absorb excess fat.
- Place a large skillet on stove top set to medium-high heat. Heat pan thoroughly.
- Add 1 tbsp butter and allow to melt.
- Place scallops evenly in pan. Reserve extra sugar. Allow scallops to sear for 2 minutes.
- Add crumbled bacon to pan and turn scallops to sear on other side.
- Add chili flakes and toss scallops in pan.
- Squeeze juice of 1 lime over pan.
- Add two tbsp of demerara sugar and continue to toss contents of the pan until sugar has melted.
- Remove from heat.
- On 4 small rectangular plates, add small handful of greens, place 5 scallops in a line on each plate.
- Drizzle pan sauce over each plate. Evenly sprinkle lime zest over scallops.
- Add additional chili flakes or lime juice if desired. Garnish with lime wedges.
Jost’s Tidal Bay is a beautiful complement to this dish.
Local Source Guide:
Meat: Masstown Butcher.
This recipe is featured in our 2021 Taste of Nova Scotia Culinary Guide.