I don’t know about you, but I consumed many decadent foods this long weekend, including a lot of chocolate! It’s time to revert back to fruit, nuts and salads. Buuuuhuuuut…if you are not willing to give up decadent eating just yet, check out this Edible Canada scallop recipe. Yum!
Seared Qualicum Beach Scallops
black bean beurre blanc, crispy leeks, sautéed spinach,Fraser Valley bacon
Yield: 4 appetizer portions
- 6ml white wine
- 2 ml Shaoxing cooking wine
- 25 ml white wine vinegar
- 6 gm local shallot, sliced thin
- 1⁄2 clove garlic, crushed
- 2 gm ginger, sliced
- 200 gm unsalted butter, cubed and chilled
- 10 gm fermented black beans, finely chopped
- 1⁄2 leek, white part only, julienned
- 4 x Qualicum Bay Scallops
- 120 gm organic baby spinach (about 4 small hand fulls)
- 20 gram double smoked Fraser Valley bacon, cut into small cubes
- 1 shallot, finely diced
Combine the wines, vinegar, sugar, garlic, ginger and shallots in a non reactive sauce pan, add a pinch of salt. Reduce this to about 15 ml.
Strain out shallots, garlic and ginger. Put reduction back into pot, add the finely chopped black beans.
Add the butter a few pieces at a time, whisking over medium heat, until all the butter has been incorporated.
Keep sauce warm.
Deep fry leeks in oil at 300 degrees Fahrenheit until light golden, drain and season with salt and pepper. Render fat from bacon until bacon is crisp. Set aside the bacon.
Sweat shallots in the bacon fat.
Add spinach to the shallots and sautée just until wilted, season with salt and pepper.
Pat scallops dry, season with salt.
Sear scallops until golden brown and cooked through.
Serve scallops over sautéed spinach, drizzle with sauce and bacon. Put a small handful of crispy leeks on top of scallops.
Best presented in an upright tilted bowl.