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  • Bacon Wrapped Scallops with Asian Pear Salad

Bacon Wrapped Scallops with Asian Pear Salad

Posted on Nov 19th, 2015
by Harold Marmulstein
Categories:
  • First Course
  • Seafood Recipes
BACON WRAPPED SCALLOPS WITH ASIAN PEAR SALAD

There’s nothing better than bacon wrapped scallops. And they go exceptionally well with Asian pears and a high-quality chicken liver mousse.

Trust us, you’ll love this recipe! Enjoy!

BACON WRAPPED SCALLOPS WITH ASIAN PEAR SALAD

Bacon Wrapped Scallops with Asian Pear Salad

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Salad
Cuisine American
Servings 1 serving

Ingredients
  

ASIAN PEAR SALAD

  • 1/2 Asian pear ripe
  • 1 teaspoon white truffle honey

BACON WRAPPED SEA SCALLOPS

  • 4 small sea scallops abductor muscle removed
  • 2 slices high quality bacon
  • 1 tablespoon chicken liver mousse
  • sea salt coarse, for garnish
  • chives chopped, for garnish
  • salt to taste
  • black pepper freshly ground, to taste
  • olive oil for cooking and for finishing

Instructions
 

Asian Pear Salad

  • Shave the Asian pear paper thin.
  • Drizzle with white truffle honey.

Bacon Wrapped Sea Scallops

  • Wrap scallops with bacon, it should take a ½ piece of bacon per scallop.
  • Season scallops with salt and pepper.
  • Heat a skillet or griddle over high heat.
  • When pan is very hot, drizzle seasoned scallops with some olive oil and place in pan.
  • Sear for 3 minutes and turn, sear for 3 minutes more (scallops should be medium).
  • To serve, smear chicken liver mousse on plate, place scallops on top of mousse, and place pear salad at the top of the plate.
  • Drizzle with finishing olive oil, course gray sea salt and chives.

Notes

BACON WRAPPED SCALLOPS WITH ASIAN PEAR SALAD
Tried this recipe?Let us know how it was!

Harold Marmulstein

Growing up in Albany, New York, Marmulstein’s love of cooking was fostered by his family’s bakery. Starting out very young, he always felt his work in the culinary industry was a natural progression. After graduating from the Culinary Institute of America, Marmulstein began working his way up in the industry. By the time he was 20 years old, Marmulstein was already the Executive Chef of The Atlanta Fish Market. He then founded the award-winning dick and harry’s Restaurant. Marmulstein has been working as an executive chef for more than 25 years in fine-dining restaurants, receiving awards from Zagat, Condé Nast, and Gourmet Magazine, to name a few. After dreaming up his vision for Salty Sow, Marmulstein called Larry Foles, a successful restaurateur, and they met in Chicago. The rest is history and Salty Sow was born in Austin, TX in May 2012. Not long after, a second location, where Marmulstein splits his time, opened in Phoenix, AZ. Marmulstein is a passionate chef who relishes cooking every day in the kitchen. He is known to lead by example and enjoys working hard each shift, constantly inspired to push the culinary limits in his restaurants. Spending more of his life in the South than the North, Marmulstein’s cuisine is heavily influenced by southern traditions. He embraces the style of cooking fresh farm produce and supports small independent farms by sourcing seasonal foods. Outside of his passion project, Marmulstein enjoys spending time with his wife and believes his house to be the best place to eat, drink and be merry. Marmulstein and his wife are avid gardeners, his wife is the brains behind the growing and he brings the brawn. Reading, traveling and eating at other restaurants consume what little spare time Marmulstein has, and he wouldn’t have it any other way. Portrait by: Jane Baudouin

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