Scallops Recipe

Preheat oven to 250°F (120°C). Place bacon lardons in a single layer in an ovenproof dish and cover with olive oil. Add crushed garlic, thyme sprigs, and peppercorns. Cover tightly with foil.

Bake 1½–2 hours until bacon is tender and fat rendered but not crisp. Remove from oven and let cool in oil. Reserve bacon pieces and strain and reserve the flavoured oil (cool and refrigerate oil; bacon can be kept in oil up to 5 days).

In a small saucepan over medium heat, combine sugar and water. Stir until sugar dissolves and begins to simmer and turn a light amber color, about 4–6 minutes. Watch carefully to avoid burning.

Add minced Fresno chiles and immediately deglaze with red wine vinegar (stand back — it may steam). Stir and simmer 1–2 minutes to meld flavors.

Season with ¼ tsp salt and reduce until slightly syrupy, about 2–3 minutes. Taste and adjust sweetness/acidity. Remove from heat and cool. The gastrique should be pourable but glossy.

In a small bowl or mini food processor, combine parsley, cilantro (if using), oregano, minced garlic, red wine vinegar, lemon juice, crushed red pepper, salt and pepper.

Slowly stream in extra-virgin olive oil while pulsing (if using a processor) or whisking, until a loose, spoonable sauce forms. Adjust seasoning. Refrigerate briefly to let flavors marry; bring to room temperature before serving.

In a small sauté pan, heat 1 tbsp butter and 1 tbsp neutral oil over medium heat. Add chopped shallot and cook until softened and translucent, about 2 minutes.

Add diced squash and cook, stirring occasionally, until starting to brown and soften, about 6–8 minutes.

Pour in stock, bring to a simmer, cover, and cook until squash is very tender, about 8–10 minutes. Remove from heat and let cool slightly.

Transfer squash mixture to a blender. Add heavy cream, remaining 1 tbsp neutral oil, salt and pepper. Purée until completely smooth and emulsified, adding up to 2 tbsp more stock if needed to reach a spoonable, silky consistency.

Pass through a fine-mesh sieve for an extra-silky texture if desired. Keep warm over very low heat or rewarm gently before plating.

Pat scallops very dry with paper towels. Season both sides with kosher salt and freshly ground black pepper.

Heat a heavy skillet (cast-iron or stainless steel) over high heat until smoking. Add 2 tbs neutral oil and swirl to coat.

Place scallops in the pan spaced apart. Sear without moving for 1½–2 minutes until a deep golden-brown crust forms. Flip and add 1 tbsp butter to the pan. Tilt pan and spoon melted butter over scallops for 30–45 seconds more until scallops are opaque throughout (internal temp ~125–130°F) and cooked through. Remove to a plate and rest briefly.

If desired, crisp confit bacon lardons quickly in a small skillet over medium-high heat in a tablespoon of the reserved confit oil for 1–2 minutes to re-crisp before plating.

On each plate, spoon a smear or small pool (about 2–3 tbs) of squash emulsion where the scallops will sit.

Place three scallops atop the squash emulsion. Arrange 2–3 confit bacon lardons beside/over the scallops.

Drizzle about 1–1½ tsp of Fresno gastrique around and over the scallops for bright sweet-heat accents. Spoon 1 tsp chimichurri over each or dot the chimichurri around the plate to taste.

Finish with a small handful of microgreens, a grind of black pepper, and a light squeeze of lemon. Serve immediately.