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.

Ingredients

Serves: 4

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
3 tbsp	Butter
	Salt and pepper, to taste
2 cups	Organic greens, to garnish

Directions

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.