makes four servings
1/2 pound cold thick-cut bacon, cut into 1/4-inch dice
1 onion, finely diced
2 tablespoons light brown sugar
freshly ground black pepper
1 pound carrots, cut into 1/2-inch pieces
2 tablespoons unsalted butter
2 teaspoons harissa
1/4 cup heavy cream
16 large sea scallops (about 1 1/2 pounds)
1 tablespoon extra-virgin olive oil
In a medium cast-iron skillet, cook the bacon over moderate heat,
stirring occasionally, until crisp, 6 to 7 minutes. Using a slotted
spoon, transfer the bacon to a plate. Pour off all but 2 tablespoons of
the bacon fat. Add the onion to the skillet and cook over moderately low
heat, stirring occasionally, until soft and golden, about 25 minutes.
Add the sugar and cook until the sugar is dissolved and the onions are
glazed, about 2 minutes. Return the bacon to the skillet; season with
cayenne pepper, salt and black pepper. Keep the bacon marmalade warm.
In a medium saucepan of salted boiling water, cook the carrots until
tender, 5 to 7 minutes. Drain well. In a food processor, combine the
carrots with the butter and harissa and puree until smooth. Add the
cream and pulse until incorporated. Season with salt and black pepper.
Scrape the carrot-harissa puree into the saucepan; keep warm over very
Season the scallops with salt and black pepper. In a large skillet, heat
the olive oil until shimmering. Add the scallops and cook over
moderately high heat until browned on the bottom, about 2 minutes. Turn
the scallops and cook until just opaque throughout, about 1 minute
longer. Transfer the scallops to plates and top with the bacon
marmalade. Serve the carrot-harissa puree alongside.
bacon recipe source: Sarah Simmons, Food & Wine (@foodandwine)