Bacon Fat Scallops with Sauteed White Asparagus, Persimmon, and Golden Beet
November 22, 2009
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
3 Comments
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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.