This innovative dish combines the vibrant freshness of cryo-blanched basil oil with perfectly seared scallops, a tangy berry-balsamic reduction, and a surprising, addictive candied bacon ‘umami dust’. The cryo-blanching technique for the basil preserves its brilliant green color and intense flavor, creating an emerald-hued oil that sings on the plate. The umami dust adds a delightful crunch, sweetness, and smoky depth, making for a truly unique sensory experience.
Ingredients
For the Cryo-Blanch Basil Oil:
- 2 cups fresh basil leaves, picked
- 1 large bowl ice water
- 1 cup neutral oil (grapeseed or canola preferred)
- Pinch of sea salt
For the Berry-Balsamic Reduction:
- 1 cup mixed berries (fresh or frozen)
- 1/2 cup good quality balsamic vinegar
- 1 tablespoon honey or maple syrup
For the Umami Dust:
- 6 strips thick-cut bacon
- 1 tablespoon brown sugar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon nutritional yeast (optional, for extra depth)
For the Scallops:
- 12 large sea scallops, patted very dry
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Optional Garnish:
- Microgreens or edible flowers
Instructions
1. Prepare the Cryo-Blanch Basil Oil: Bring a pot of salted water to a rolling boil. Prepare your ice water bath by filling a large bowl with ice and water. Submerge basil leaves in boiling water for exactly 10-15 seconds until vibrant green. Immediately transfer to the ice bath to stop cooking. Once completely chilled (about 2 minutes), squeeze out as much water as possible from the basil leaves using a clean kitchen towel or paper towels. Spread the blanched basil on a parchment-lined tray and quick-freeze for 15-20 minutes until firm. Once firm, combine the frozen basil with neutral oil and a pinch of salt in a high-speed blender. Blend until completely smooth and bright green. Strain through a fine-mesh sieve or cheesecloth, pressing firmly to extract all oil. Set aside.
2. Make the Umami Dust: Cook bacon in a skillet over medium heat until very crispy. Remove bacon, drain on paper towels, reserving about 1 tablespoon of rendered fat in the pan. Once cooled, finely chop or crumble the crispy bacon. In a small bowl, combine the chopped bacon with brown sugar, smoked paprika, and nutritional yeast (if using). Add the reserved bacon fat back to the pan, then add the bacon mixture. Cook over low heat for 2-3 minutes, stirring constantly, until the sugar slightly caramelizes and coats the bacon. Spread onto a clean sheet of parchment paper to cool completely, then lightly chop or crush into a coarse, fine ‘dust’.
3. Prepare the Berry-Balsamic Reduction: In a small saucepan, combine mixed berries, balsamic vinegar, and honey/maple syrup. Bring to a gentle simmer over medium-low heat, stirring occasionally, until the berries break down and the mixture reduces to a syrupy consistency (about 10-15 minutes). Strain through a fine-mesh sieve if you prefer a smoother sauce, pressing on the solids. Keep warm.
4. Sear the Scallops: Season the very dry scallops generously with salt and pepper. Heat olive oil in a heavy-bottomed skillet (cast iron or stainless steel works best) over high heat until just smoking. Carefully place scallops in the hot pan, ensuring not to overcrowd. Sear for 1.5 to 2 minutes per side, until a deep golden-brown crust forms and the scallops are opaque throughout but still tender in the center. Avoid overcooking.
5. Assemble and Serve: To plate, spoon a vibrant swirl of the Cryo-Blanch Basil Oil onto each plate. Artfully arrange 3-4 seared scallops on top of the oil. Drizzle the Berry-Balsamic Reduction over and around the scallops. Finish by generously sprinkling the Umami Dust over the dish. Garnish with microgreens or edible flowers, if desired. Serve immediately.
Servings
4 appetizer portions or 2 main course portions
Prep Time
35 minutes
Cook Time
25 minutes
Notes
Patting the scallops very dry* is crucial for achieving a perfect golden-brown crust. Any moisture will steam them instead of searing.
- The cryo-blanching step for the basil helps lock in chlorophyll, preventing oxidation and preserving the basil oil’s intensely vibrant green color and fresh flavor.
- The Umami Dust can be made ahead of time and stored in an airtight container at room temperature for up to a week, making it a fantastic prep-ahead component.
