If you ever find yourself searching for the perfect gift for a foodie, do as my sister did and give a gift card to D’Artagnan. It would be a rarity for me to come across what they have to offer in my local markets, and tough to justify their purchase if I did. You would have thought I was selecting the coffin in which I’d be buried in. After a highly considerate, 60 minute session full of self doubt, I ended up with a Kobe-Style Wagyu beef ribeye, white truffle butter, an assortment of striking wild mushrooms, and uncured smoked duck bacon, as well as the challenging resolve to bundle everything into one never-ending meal.
That didn’t happen.
Rather than bite off more than I could chew (pun intended) I froze everything the day it came and plotted my attack. Today I bring you Paprika-Rubbed Sea Scallops wrapped in Smoked Duck Bacon with a Fresh Chili & Cilantro Oil. Stay tuned over the next few weeks to see how the rest of my bounty is used.
- 8 slices of smoked duck bacon (pork bacon is just fine)
- 8 sea scallops
- 1 tsp smoked paprika
- 3/4 cup extra virgin olive oil
- 1/4 cup olive oil
- 1 green hot pepper (about 2 generous Tablespoons), finely diced
- 1/2 red sweet pepper (about 1 generous Tablespoon), finely diced
- 1 tsp red chili flakes
- 1 garlic clove
- handful of fresh cilantro, minced
Preheat a cast iron skillet on a 475 degree oven.
In a small saucepan, combine the oils, red chili flakes, and garlic clove. Heat over medium low heat for 5-7 minutes, or until tiny little bubbles start to form around the flakes and clove. Set aside.
Finely dice the two fresh chilis, mince the fresh cilantro and combine with the red chili oil.
Sprinkle the paprika over the sea scallops and toss with your hands until evenly coated. Wrap each scallop with a piece of bacon and secure the bacon with a toothpick.
Once the cast iron skillet is at 475 degrees, place the bacon-wrapped scallops in the pan and put the pan back in the oven for 6 minutes. After 6 minutes flip the scallops and put it back in the oven for another 5 minutes.
Remove the scallops from the oven and transfer to a serving dish. Spoon the fresh chili oil over the scallops generously. Serve with a squeeze of lemon.
Light, packed with flavor, and a total show-stopper.