Maine Sea Scallops With Dates, Bacon, Verjus & Apple

• Date Puree
• 10- 12 Medjool Dates
• 1.5 cups spicy fruity red wine
• 3 green cardamon pods, cracked
• 1/2 teaspoon black peppercorns (whole)
• 1/2 teaspoon juniper berries (crushed)
• 1 sprig thyme
• Bacon vinaigrette, scallops & garnishes
• 1/2 pound smoky slab bacon- cut in thick lardons
• 2 tablespoons neutral oil
• 1/4 cup minced shallots
• 1/2 cup verjus ( could prob substitute a good white wine vinegar-by the I learned from this that you have to keep verjus in the fridge its wicked pricey and it will mold if not properly kept- this discovery made me very very sad)
• 1/4 cup sliced shallots
• 1 cup reserved bacon fat (you can supplement with neutral oil or any other fat you have)
• 1 lemon
• 6-8 DRY Maine Sea Scallops
• 1 tablespoon coriander seeds
• 1/2 teaspoon juniper berries
• 1/2 cup tart apple- cut in matchsticks
• salt & pepper

1. Toast Juniper berries, cardamom & peppercorns in a small sauce pan until fragrant,
2. Add wine- bring to a simmer,
3. drop in dates & thyme sprig, poached about 30 minute over low heat. Remove from heat left sit until cool (can be done ahead of time 2-3 days even)
4. Remove dates from wine- remove pits & rough chop
5. Strain wine - discard spices (or let them dry and grind them up to make wine spiced salt)
6. Blend wine & dates together to form a thick paste taste & season w salt & pepper - set aside ( you can do this a few days ahead)
7. Render bacon with neutral oil until crispy- strain out fat and reserve
8. Add minced shallots to pan and deglaze with a bit of the verjus- scrape in to a blender or food processor (*I used a stick blender and a quart container)
9. Add thyme leaves & verjus to shallots-slowly pour in bacon fat until emulsified-taste & season - add a squeeze of lemon juice if it needs to be brighter - you'll know
10. Take about 1/4 cup of vinaigrette and marinate shallots at least 15 minutes but can be 1 day
11. Grind coriander seeds & juniper berries-mix in to some good flaky grainy salt rnYou can do all of this ahead of time as well-in fact you should
12. Remove the tough bit on the side of your scallops and pat dry on all sides
13. Get a dry pan or griddle searingly blindingly hot
14. Place Scallops season side down on pan DO NOT CROWD THEM-do it in batches if the pan is small - it's okay they will hold some heat
15. Season the side facing up
16. Give it no more than 3 minutes to form a good crust then flip, after another 2 minutes place on a clean kitchen towel or paper towel
17. Put 1 tablespoon of date puree on the plate-if you want to be fancy take your pastry brush and brush it across the plate-
18. Scatter 1/6th of the lardons on the plate
19. Top scallops with sliced shallots & green apple
20. Squirt (or spoon) vinaigrette over top - you can garnish with some fresh thyme if you wish.

puree, dates, red wine, green cardamon pods, black peppercorns, juniper berries, thyme, bacon vinaigrette, lardons, neutral oil, shallots, verjus, shallots, bacon, lemon, coriander seeds, juniper berries, salt

Taken from food52.com/recipes/40912-maine-sea-scallops-with-dates-bacon-verjus-apple (may not work)