I made scallops with a Bacon Jam topping from H.E.B. grocery stores. This is a great topping, and they say it is excellent on chicken, hamburgers, hot dogs, etc. I can tell you it is great on scallops. It has a slight sweet taste, but not overbearing at all and a baconish flavor. If you're in the HEB shopping area, I recommend you give it a try.
Cooking the scallops on the Mini in butter and olive oil.
Pouring the Bacon Jam on the scallops.
Plated on top of a Spinach / Mandarin Orange Salad with a Balsamic Vinegairette . (Recipe follows)
- 8 cups Baby Spinach
- ¼ cup Almonds, slivered, toasted
- 4 Manderin Oranges, supremed, wedged
- 1 small Red onion, sliced
- 2 teaspoons Orange juice, fresh
- 1 ½ teaspoons Olive oil
- 3 tablespoons Balsamic Vinegar
- 1 tablespoon Agave nectar
- ¼ teaspoon Poppy seeds
- ⅛ teaspoon Salt
- ½ teaspoon Soy Sauce
1.Mix together the orange juice, olive oil, balsamic vinegar, agave, poppy seeds, salt and soy sauce.
2.Slice red onions and place in water for 10 minutes, or in the marinade if using for leftovers.
3.For each serving, plate baby spinach, scatter orange segments and onion, douse with dressing and sprinkle with toasted almonds.