Reprinted with permission from Tyler Florence Fresh (Clarkson Potter, 2012). [Compare Prices]
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: Serves 4
- Tomato-Chile Jam
- 1 tablespoon tomato paste
- 1 (14-ounce) can crushed San Marzano tomatoes
- ½ cup chopped roasted Jimmy Nardello peppers, crushed to a pulp with a mortar and pestle and a little olive oil
- 1⁄3 cup sugar
- Kosher salt and freshly cracked black pepper
- 2 tablespoons red wine vinegar
- 1 cup fresh English peas
- Kosher salt
- Grapeseed oil
- 8 thin slices applewood-smoked bacon
- 16 diver scallops
- Fleur de sel
- Fresh basil leaves
- Fresh pea tendrils
Add the peas and 1/4 cup of water to a small saucepan and set over high heat. Season lightly with salt and steam the peas for 1 minute, until they turn bright green. Drain and set aside.
Make the lardons. Set a large saute pan over high heat and coat it with grapeseed oil. Slice the bacon on the bias to yield long, thin strips. Add to the hot pan and cook for 5 to 6 minutes, stirring as they cook so they curl into twisted, crisped lardons. Then transfer to a paper towel–lined plate. Pour the rendered bacon fat into a small bowl and reserve.
Cook the scallops. Wipe out the saute pan and set it back over medium-high heat. Pat the scallops dry with paper towels and season with kosher salt. Coat the hot pan with grapeseed oil. Cook the scallops undisturbed for 2 to 3 minutes, until golden brown. Remove from the heat and turn the scallops to barely cook on the second side, 30 seconds. Remove from the pan.
Serve the scallops with a smear of the tomato-chile jam. Season with fleur de sel. Top with the bacon lardons, steamed peas, basil, and pea tendrils. Drizzle the reserved bacon fat around the plate.
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