Seared Scallops with Bacon Marmalade
Sarah Simmons tops scallops with a sweet-and-spicy bacon-onion marmalade (which she also likes to spoon on grits). The creamy carrot puree served alongside gets its subtle heat from harissa, a North African chile paste. Slideshow: Great Recipes for ScallopsRecipe from Food & Wine America's Greatest New Cooks
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Recipe Summary
Ingredients
Directions
Make Ahead
The bacon marmalade and carrot-harissa puree can be refrigerated separately overnight.
Notes
Harissa is a North African chile paste. It is available in jars and tubes at specialty food shops.
Suggested Pairing
Minerally, full-bodied white Burgundy