"When We Cooked With Amaretto" Roasted Scallops

By Chef Edward Brumfield - Red Rooster Harlem |

When We Cooked With Amaretto 
Roasted Scallops, smoked bacon, amaretto and chives

Artist: Camp zLo
Album: Uptown Saturday Night (1997)
Song: Luchini This is It 

Prep Details

Servings: 2


6 large scallops
2 large parsnips diced
1 c heavy cream
2 c water
2 tbsp olive oil
1 spanish onion
3 strips of smoked bacon
1 c of maple syrup
1/2 c of bourbon
1/4 lb butter
1 clove of garlic
1/2 bunch of chives
Salt and Aleppo for taste


Roasted Scallops, smoked bacon, amaretto and chives

Roasted Scallops, smoked bacon, amaretto and chives

In a medium sauce pot add 1 tbsp olive oil with smashed garlic clove. Let sweat for 2-3 minutes adding diced parsnips. Roast parsnips for 4-5 minutes and add water. Let cook on medium until fork tender. Remove from heat and strain excess water from parsnips. Blend parsnips in food processors. Add 1 tbsp of butter and 3oz  of heavy cream to food processor and blend until smooth. Put this to the side. 

In a large sauté pan on high heat add 1 tbsp of olive oil. Next make sure scallops are dry, then season on both sides with salt evenly. Sear evenly on both sides for 2-3 minutes to get nice golden brown color. Remove scallops from heat and place on a resting rack. 

In the same pan add remaining heavy cream and amaretto until it is thick enough to coat the back of a spoon. Off the heat add butter and mount the sauce. 

In a separate pan cook the smoked bacon on both sides for 3 minutes each over moderate heat and then remove from the pan and reserve for the later part of the recipe 

Put parsnip puree at the bottom of the plate. Apply scallops nicely over puree mixture neatly. Drizzle amaretto sauce around plate and over scallops. The top off with julienned smoked bacon and chives. Sprinkle Aleppo on top. Serve and enjoy.