Seared and Stuffed Sea Scallops with Sriracha-Orange Coulis Hoisin Glaze

Ingredients

• Scallops

• 2 giant sea scallops
• 1 thick cut slice bacon
• 1 large brussels sprouts, trim stem end and use whole leaves
• 1 baby bella mushroom, cut into 4 slices
• 1/8 teaspoon hickory smoked sea salt
• 1 tablespoon duck fat (or evoo if duck fat is not available)

• Sriracha-Orange Coulis

• 2 tablespoons mayonnaise
• 1 tablespoon sour cream
• 2 teaspoons Sriracha hot chili sauce
• 2 teaspoons orange marmalade
• 1/4 teaspoon dried tarragon leaves
• 1/8 teaspoon hickory smoked sea salt

• Hoisin Glaze

• 2 teaspoons Hoisin sauce
• 2 teaspoons balsamic vinegar
• 1 teaspoon Ponzu

Instructions

1. Let the scallops come to room temperature for 30 minutes.
2. To make the Coulis, mix all ingredients in a small bowl and chill.
3. For the stuffed scallops, heat a stainless skillet on medium and fry the bacon until crisp, about 6 minutes. Remove, drain on paper towel and cut into 4 pieces. Add the brussels sprouts leaves and mushroom slices and sauté for 2-3minutes or until browned. Remove from pan into a small bowl and toss with salt.
4. Add duck fat to skillet on medium-high and when shimmering, add the scallops. Let cook undisturbed for about 3-4 minutes, turn and cook 3-4 more minutes or until nicely browned. Remove to a paper towel to drain.
5. To assemble, place a dollop of the Coulis onto 2 plates. Slice the scallops in half crosswise and place a mushroom slice on each bottom scallop, half of the sprouts leaves, then 2 pieces of bacon. Top with another slice of mushroom and the top half of the scallop. Place onto the center of the coulis, drizzle with the Hoisin Glaze and serve with a small tasting fork or skewer.

Notes