Serves: 2
Total Time: ~1 hour
A restaurant-style dish with sweet-savory bacon jam, creamy mashed Yukon Gold potatoes, and seared scallops.

---

Ingredients

For the Bacon Jam

• 2 oz thick-sliced bacon (about 2 slices), cut into 1-inch pieces
• ¼ large yellow onion, finely diced
• ½ clove garlic, smashed
• 1 tablespoon red wine vinegar
• 1 tablespoon packed brown sugar
• Pinch ground cumin
• Pinch ground coriander
• Pinch paprika
• Small pinch cayenne pepper (optional)

For the Yukon Gold Mashed Potatoes

• ¾ lb Yukon Gold potatoes (about 2 medium), peeled and cut into chunks
• ⅓ cup heavy cream
• 2 tablespoons salted butter, divided
• ¼–½ teaspoon salt, to taste
• 1 garlic clove, smashed
• 1 small sprig rosemary (or pinch dried rosemary)

For the Seared Scallops

• 6–8 large sea scallops (about ⅓ lb per person)
• Salt and pepper
• 1/2 tabel spoon of Bacon Grease
• 1/2 tablespoon neutral oil (grapeseed, avocado, or canola)
• 1 tablespoon butter
• Optional: lemon wedge and chopped parsley for garnish

---

Instructions

1. Make the Bacon Jam

1. In a skillet over medium heat, cook the bacon until browned but not overly crispy. Remove and drain on paper towels.
2. Leave about ½ tablespoon of bacon fat in the pan. Add diced onion and smashed garlic; cook about 6 minutes until soft.
3. Stir in red wine vinegar and brown sugar, scraping up any browned bits.
4. Add cumin, coriander, paprika, cayenne (if using), and return bacon to the pan.
5. Simmer on low, uncovered, for 25–30 minutes, stirring occasionally, until thickened and jammy. Set aside.

2. Make the Mashed Potatoes

1. Place peeled potato chunks in a pot, cover with cold salted water, and bring to a boil. Cook for 15–20 minutes or until fork-tender. Drain well.
2. In a small saucepan, heat the cream, 1 tablespoon butter, smashed garlic, and rosemary over medium heat until hot. Remove the rosemary and garlic.
3. Mash potatoes until smooth, then fold in the hot cream mixture and remaining 1 tablespoon of butter.
4. Season with salt to taste. Cover and keep warm.

3. Sear the Scallops

1. Pat scallops very dry with paper towels. Season both sides with salt and pepper.
2. Heat oil and grease in a skillet over medium-high heat until hot but not smoking.
3. Add scallops and sear undisturbed for 1½ to 2 minutes per side, until golden brown and just firm to the touch.
4. During the last 30 seconds, add butter and spoon it over the scallops as they finish cooking. Remove from heat.

---

To Plate

• Spoon mashed potatoes onto each plate.
• Arrange scallops on top or beside the potatoes.
• Add a generous spoonful of bacon jam over or next to the scallops.
• Optional: drizzle with pan butter, garnish with chopped parsley, or squeeze fresh lemon over the top.