Scallops with cranberry bacon jam
User Reviews
5.0
12 reviews
Excellent
Scallops with cranberry bacon jam
Report
These appetizers are elegant and so delicious. The perfect addition to any party (or any excuse)
Share:
Ingredients
For the cranberry jam
- 8 oz smoked bacon 225g, streaky bacon
- ½ onion
- 1 clove garlic large
- 2 tablespoon brown sugar
- 2 tablespoon apple cider vinegar
- 2 tablespoon water
- 1 tablespoon molasses
- ½ cup cranberries 45g, fresh or frozen defrosted
- a few grinds of pepper
For the zucchini cakes
- 5 oz zucchini 145g, approx - 1 small
- 4 tablespoon parmesan 25g, finely grated
- 2 teaspoon flour
- 1 tablespoon egg white
- a couple grinds of pepper
- 8 scallops
Instructions
- Slice the bacon and fry in a small/medium skillet over a medium-high heat until the fat is starting to render, stirring regularly, around 10 minutes.
- Finely chop the onion and garlic and add to the pan. Cook, stirring regularly until the onions have softened and gone translucent and the bacon is crisping, another roughly 10 minutes.
- Add the sugar, vinegar, water, molasses, cranberries and pepper and stir in well. Once it boils, reduce to a simmer and allow to cook for around 20-30 minutes, stirring occasionally, until it is nicely sticky.
- Remove from heat and allow to cool around 15-20 minutes before pulsing a few times in a food processor to break up the chunks but leaving some texture.This can all be done in advance.
- While the jam is cooling or when ready to cook and serve, finely grate the zucchini and squeeze out the excess liquid with your hands. Mix it with the grated parmesan the flour, egg white and a little pepper. Take tablespoonfuls of the mixture and roll each into a flattened ball - you should get 8.
- Heat a thin layer of olive oil in a skillet/frying pan over a medium-high heat and cook the zucchini cakes for around 5 minutes on each side until browned. Take care turning them, they may well stick and are delicate. Remove from the pan onto paper towel to remove any excess oil.
- In the same pan after or alongside in another pan, heat a little butter and fry the scallops around 3 minutes each side until gently brown (may be more, depending on thickness/heat of pan). Try to only turn them over once to get a nice caramelized sear on them.
- Stack the scallops on the zucchini cakes and top with a little spoonful of cranberry bacon jam and serve.
Notes
- Note the zucchini cakes quantity matches with the scallops but there's lots of bacon jam left over to use another time or for other things, or just make more zucchini cakes and scallops if you have a larger group. Nutritional estimate based on using ¼ of bacon jam.
Nutrition Information
Show Details
Calories
62kcal
(3%)
Carbohydrates
3g
(1%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
9mg
(3%)
Sodium
150mg
(6%)
Potassium
100mg
(3%)
Sugar
1g
(2%)
Vitamin A
55IU
(1%)
Vitamin C
3.8mg
(4%)
Calcium
34mg
(3%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Calories | 62kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 150mg | 6% |
| Potassium | 100mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 34mg | 3% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
