Bacon Fat Scallops with Sauteed White Asparagus, Persimmon, and Golden Beet
2009 November 22
This is the best thing I have ever made. I’m not kidding. Lots more on the way!!!!
Ingredients:
- White asparagus, blanched then shocked, then cut into super long julienne
- Golden beets, peeled, blanched then shocked, then diced 1/4 inch
- Persimmon, concasse, blanched then shocked, then diced 1/8 inch
- Scallops, large ones
- Bacon, rendered, bacon bits reserved
Procedure
- In rendered bacon fat cook the scallops on each side until they start to caramelize
- Remove from heat then immediately saute the beets, asparagus, and persimmon on super high heat
- Add parsley, salt and pepper to vegetables then remove from heat and arrange all items on plate as shown
This is gorgeous and sophisticated! Next time we are in Seattle… you are cooking! GREG
That is a beautiful scallop! Without anything other than the scallop that is a gorgeous dish. So perfectly seared, I can almost smell it while it’s cooking.
Beautiful. Looks so delicious. I love scallops, love white asparagusl, love golden beets, love bacon…..sounds like a meal for me.