2 Tbsp Chipotle Tabasco Sauce
1lb bacon, cut into 1 inch pieces
4 cloves garlic, chopped
1 onion, sliced
3 Tbsp brown sugar
1 cup coffee
1/4 cup cider vinegar
1/4 cup maple syrup
Onion Bacon Jam
Fry the bacon until lightly browned and beginning to crisp.
Sauté the onion and garlic in the rendered bacon fat without coloring.
Transfer the bacon, onion and garlic into a pot, and add the rest of the ingredients.
Simmer for 1 hours adding 1/4 of a cup of water every 30 minutes if required.
Place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the jam
In a hot skillet with olive oil sear the scallops depending on size for about 1 minute on each side until the scallop starts to split on the sides. For larger scallops allow more time for cooking. Serve with fresh blueberries and Onion Bacon Jam, garnish with sea salt.
For better results remove the beard or bit of the scallops. When cooking scallops it is important to do them at the last minute prior to serving to avoid over cooking.
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