|Scallops with Bacon Powder and Melon Seed Milk
Chef Morou of Farrah Olivia – Alexandria, VA
Adapted by StarChefs.com
Yield: 8 Servings
- ¼ cup N-Zorbit M (tapioca maltodextrin)
- ½ cup rendered bacon fat
- 1 cup bacon, chopped
- 3 cups bread crumbs
Melon Seed Milk:
- Olive oil
- 2 cups melon seeds
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 1 Tablespoon tomato paste
- 3 cups clam juice
- 3 Tablespoons peanut butter
- 12 ounces butter
- 3 cups heavy cream
- Salt and pepper
- 2 Tablespoons vegetable oil
- 8 diver scallops
- 2 Tablespoons paprika
- 1 teaspoon cumin
- Salt and pepper
For the Bacon Powder:
Add most of the Zorbit powder to a bowl and drizzle in the
bacon fat, scraping the sides of the bowl with a spatula and
mixing well. Add more Zorbit until desired texture is achieved.
For the Bacon Crumbles:
Put bacon and bread crumbs into Robot Coupe and pulse to a
paste. Remove paste from Robot Coupe and spread on a sheet
tray. Bake the mixture in 325°F oven for about 10 minutes
or until lightly brown on top. Remove from oven and let sit
out to dry. When dry, crumble into small pieces.
For the Melon Seed Milk:
In a pot heat oil and toast melon seeds. Remove and reserve
seeds. In same pot sweat onions and garlic. Add tomato paste
and cook for 3 minutes. Add melon seeds back into pot, then
add clam juice and peanut butter and simmer for 30 minutes.
Skim oil from top and puree mixture in a blender with butter.
While blending, add heavy cream but only until consistency
has been achieved. The mixture should not be too loose. Season
with salt and pepper.
For the Scallops:
Preheat oven to 385ºF. Combine the paprika and cumin
and season the scallops with salt, pepper and paprika mixture.
Heat the vegetable oil on medium heat in a sauce pan, and
sear the scallops on one side for one minute. Transfer the
sauté pan to oven and cook for an additional 3 minutes,
then remove from oven and serve on top of Melon Seed Milk
with Bacon Crumbles on top and Bacon Powder on the side.
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