Bacon & Scallops/Steak 954 - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Bacon & Scallops/Steak 954

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That old saying "opposites attract" works even in the kitchen. A chef makes uses of sweet and salty ingredients to make a seafood treat. Time to grab a Bite with Belkys.

The Chef: Jason Smith

The Restaurant: Steak 954 inside the W Ft. Lauderdale

The Dish: Scallops and Bacon

Ingredients:

2 Tbs. blended oil

4 scallops

1 Tbs. chives sprouts

2 slices of bacon

Kosher salt to taste

Pickled Tomato

2 cups Sherry Vinegar

2 cups water

1 cup sugar

1/3 cup salt

1 cup grape tomatoes

1 cup yellow teardrop tomatoes

Bacon Vinaigrette

2 Tbs. bacon grease

1 shallot, minced

1 jalapeno, chopped fine

2 Tbs. Dijon mustard

2 Tbs. honey

3/4 cup bacon, chopped fine

1 Tbs. Cabernet vinegar

Method of Preparation:

- Start by making the pickled tomatoes. Put sherry vinegar in a hot pan- then add water, sugar and salt. Heat until the sugar is dissolved and well blended, then pour into a bowl. Peel the tomatoes and add them to the hot vinaigrette mixture. Set aside for two hours.

- In another pan, heat bacon grease. Add shallots, and when they begin to caramelize, add chopped jalapeños (no seeds). Add Dijon mustard, honey, cabernet vinegar and chopped cooked bacon. Bring to a simmer then set aside- but keep warm.

- Next- add oil to a pan and get it hot. Season scallops with kosher salt and then sear them on both sides until they're a light golden brown (cooking to medium). Remove the scallops and drain the oil.

To Plate:

Make a bed of the warm bacon vinaigrette. Place the scallops on top. Garnish with the pickled tomatoes, a piece of bacon and chive sprouts.

Serving suggestion: Sancerre

Serves: 2

Steak 954

W Hotel

401 North Fort Lauderdale Beach Boulevard

Fort Lauderdale, Florida 33304

954.414.8333

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