Thursday, October 21, 2010

Bacon-Onion-Jalapeño Puree with Pan-Seared Scallops

I love scallops and every time it goes on sale, I'll be sure to pick some up. They are so easy to cook and the best cooking method is to lightly pan-sear them until slightly brown on both the top and bottom sides. And the best accompaniment for scallops? Ever heard of scallops and bacon? Yup, the fattiness in the bacon complements the lack of it in the scallops.


However, I'm not here to talk about scallops but actually a puree that you can make to accompany any scallop dish. It is a bacon-onion-roasted jalapeño puree that's just amazing with scallops. I know that some people may not like their food spicy, so you can leave out the jalapeños if you like.


Here are the ingredients that you'll need:
4 strips bacon
1 Vidalia onion (julienned)
2 red jalapeños (optional)
4 oz unsalted butter
1 cup water
Salt & pepper to taste

Start by cooking the bacon in the oven for about 15 minutes (or until cooked and a little crispy). While the bacon's cooking, melt the butter in a pot and sweat the julienned onions. I like using Vidalia because they are much sweeter than regular onions. Once the onion starts to sweat, add 1/2 cup of water into the pot and continue simmering. Cook the onions until they are soft. For those who are using the jalapeños, first you must toast them in the oven or over an open flame to remove the outer waxy skin. When they are done and cooled down, remove the skin and also the seeds.

Now, you can add everything into a food processor and start blending them well, adding a little water to thin out th puree if it is too thick. Finally, taste and season with salt and pepper as needed. And it is done. It's not really that hard, is it? Now, you have a great-tasting puree to go with your scallop dish.

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