3209. BACON PHO BROTH with SEARED SCALLOP and SWEET CARROT PUREE

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