Cooking with Bacon

Thanks Cheff Jeff Bacon for another wonderful dish! Here is todays recipe:
Ginger Seared Scallops with Blood Orange Sauce Blood Orange Sauce Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 6 Preparation Time :0:20
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1 cup orange juice from blood orange
1/3 cup raspberry vinegar
2 tablespoons shallot -- minced
1/4 cup butter cut in 1/4" pieces
1 dash salt --to taste
1 dash pepper -- to taste

Reduce shallot orange juice and vinegar in pan until it starts to thicken (it should reduce down to about 1/4 cup)

Swirl in butter off of the heat a few pieces at a time until it is all incorporated

Season to taste with salt and pepper

Yield:
"1/2 cup"
Start to Finish Time:
"0:20"
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Per Serving (excluding unknown items): 91 Calories; 8g Fat (74.0% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 123mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Ginger Sealed Scallops

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2 pounds sea scallops, whole -- u-10 (about 18)
1 1/2 teaspoons kosher salt
1 teaspoon ginger -- powdered
1/2 teaspoon black pepper -- freshly ground
2 tablespoons canola oil
6 tablespoons cornstarch
1 recipe Blood Orange Sauce (above)

Pat Scallops dry

Mix together salt, pepper and ginger. Season scallops on both sides

Dust top and bottom of scallop with corn starch

Heat oil in pan until very hot

Sear Scallops in pan about 1 1/2 to 2 minutes per side.

Remove to blotter and serve with blood orange sauce (recipe seperate)

Garnish with orange zest and fresh mint

Cuisine:
"American Contemporary"
Yield:
"2 pounds"
Start to Finish Time:
"0:25"
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Per Serving (excluding unknown items): 296 Calories; 13g Fat (41.4% calories from fat); 26g Protein; 17g Carbohydrate; trace Dietary Fiber; 71mg Cholesterol; 838mg Sodium.