Bourbon Seared Bacon Scallops with Avocado Creama

Directions:

Ingredients:

16 scallops

5 strips bacon (I love black forest)

1/4 cup and 2TBs of Bourbon

2 TBs Butter

1 ripe Avocado

Canola oil

Cilantro

1 Myer lemon or lime

1 bunch cilantro

Siracha

Directions:

Layout some aluminum foil on a sheet pan.  Make sure the foil is up over the sides to prevent any bacon fat from leaking.  Lay the bacon on the sheet pan.  Brush with 2 TBs of bourbon.  Cook in a cool oven and bring up to 425 temps.  Once you put in the cool oven set timer for 20 minutes. 

In a food processor add the inside of the avocado, 5 springs cilantro (stems ok), juice of 1/2 lime or Myer lemon, 1/4 tsp salt, a dash of siracha and 4 TBs canola oil.  Mix for a while until smooth and creamy.  Taste and add more lime and salt if needed.

In a large saucepan add butter and 1/4 cup bourbon on medium heat.  When you have this amazing golden color of the butter and it’s fully melted add scallops and don’t touch.  Cook on each side for 2-3 minutes. 

Once the bacon is done remove and set on paper towels to drain the fat. Chop up 4 of them and have one for a snack :). 

Now for assembly.  Add seared scallop on a tasting spoon or plate then creama and top with crumbled Bourbon Bacon. 

It doesn’t get much better than that!!!