Thursday, February 20, 2014


Bacon Pho:
1/2 lb. slab bacon, cubed
1/2 lb. cherry smoked bacon, diced
1 large piece of ginger, sliced
1/2 bunch scallions, chopped
1/2 yellow onion, sliced
1 stick cinnamon 
1/2 star anise 
1 cup fish sauce 
5 cups water 
salt and pepper, to taste
Carrot Puree:
5 baby carrots, peeled and chopped
1 cup veggie stock 
1-inch piece of lime zest 
1 teaspoon lime juice 
salt, to taste 
Seared Scallops:
4 scallops 
4 oz. butter 
salt, to taste
To make the pho: Place all ingredients in a pressure cooker, lock lid and boil for 20 minutes. Season to taste.
To make the carrot puree: In small pot combine carrots, veggie stock and salt. Boil until soft. Place carrots in a blender and add enough stock to create smooth puree. Add lime juice and zest and blend until smooth. Season to taste.
To cook the scallops: Clean scallops and dry thoroughly on paper towels. In a hot cast iron skillet add 1 Tbsp. oil. Season scallops with salt and place in pan. Sear hard on one side until golden brown. Flip scallops, turn off the stove and add butter. Baste until scallops are cooked to desired taste.
bacon recipe courtesy of: Travis Masar, Top Chef Season 11, Episode 3, Quickfire Challenge, Bravo TV

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