Pan-Seared Scallops with Maple Bacon Butter Glaze

Two of Nova Scotia's most treasured ingredients, maple and scallops, come together with fresh local produce in this delicious recipe. Maple Bacon Butter Seared Scallops is the perfect combination of sweet, salty and a hint of spice. These scallops were seared into submission and bathed in this savoury sweet butter. Serve with your favourite roasted squash and a wilted spinach salad for the perfect Fall dinner.

1 lb large sea scallops, foot removed
sea salt
1 Tbsp. extra-virgin olive oil
6 slices thick cut bacon, sliced into lardons
4 Tbsp. butter
2 Tbsp. pure maple syrup
¼ tsp. ground cayenne pepper

Garnish:
fresh thyme leaves
fresh chopped chives

In a large cast iron skillet heat olive oil over medium high heat. Thoroughly pat scallops dry and season with sea salt. Sear scallops in the pan until golden brown, about 2-3 minutes. Turn scallops and cook for 1 more minute. Remove to a plate.

Add bacon to the pan and stir to cook. Allow bacon to crisp slightly, about 4-5 minutes. Remove bacon to a plate and drain the fat.

Turn heat to medium low and add the butter to the pan. Stir butter over heat until slightly browned, about 2 minutes. Add maple syrup, cayenne and bacon. Stir to combine. Season sauce with a pinch of sea salt.

Add the scallops back to the pan and spoon sauce over scallops until heated through, about 2 minutes.

Garnish with thyme leaves and chopped chives. Serve immediately.

Makes 4 servings.

Cook's Notes:

• Use good thick cut bacon, I used a peppered bacon because I love adding a subtle kick of pepper to the dish but a hickory smoked is suggested. Speaking of spice I snuck in just a pinch of cayenne, I think it actually gives this dish the kick it needs without being over the top spicy. It balances the sweetness of the maple.
• Wine Pairing Recommendation: I know you expect me to pair this dish with a white wine, but I’m full of surprises and this is a job for Pinot Noir. Specifically California Pinot Noir, look for Monterey County or Russian River. You always want to wine pair with the sauce instead of the protein. And a pinot will be perfect to compliment the sweet/salty/smokey mixture we got going on in this.
• When buying scallops look for 'dry packed scallops'. If it's in liquid it's likely a preservative and it'll be more difficult to get a nice golden sear. Serve this with roasted butternut squash and a wilted spinach salad for a whole and delicious meal.