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Seared Scallops, Tomato-Chile Jam, Fresh Peas, and Bacon

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Seared Scallops, Tomato-Chile Jam, Fresh Peas, and Bacon

Scallops with Tomato-Chili Jam

John Lee/Clarkson Potter
This dish is a beautiful symphony of flavors, the perfect way to start any elegant dinner. Scallops are perfectly seared creating a nice crunch on the outside while preserving that fresh ocean taste inside. The scallops are dressed with a home made tomato and chili jam, some fresh peas and bacon for a stunning flavor combination that will wow your guests.

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


Make the tomato-chile jam. In a medium saucepan, stir together the tomato paste, tomatoes and their juices, peppers, sugar, and . cup of water. Set over medium heat and simmer for 20 to 25 minutes to allow the flavors to come together. Once reduced and thick, season with salt and pepper and add the red wine vinegar. Puree with a stick blender until it has a consistent, slightly chunky texture. Allow to cool slightly.

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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 1 out of 5
Jimmy Nardello Peppers, Member frankmosher

Give me a break! You are not playing only to a southern california audience! What the hell are ""Jimmy Nardello"" peppers, and dah, what is an equivalent?

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