Scallops in a Blanket Recipe

Executive Chef Damien Stanley
About: This dish consists of pan-seared scallops wrapped with bacon served with wasabi mashed potatoes, grilled asparagus and a cranberry teriyaki glaze. The Scallop in a Blanket is many different dishes in one. It is comfort food with a twist, and the scallop is the star of the show. This dish hits notes of sweet, creamy, piquant, and earthy. A clean, crisp Pinot Grigio or Sauvignon Blanc would pair well with this dish.

Recipe Info

Restaurant: Urban Bar and Grill | San Diego

Servings: 6
Prep Time: 1 hour(s)
Cuisine: Asian
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (138)
Dish Type: Recipedishtype object (4)
Cooking Method: Recipemethod object (6)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (2)
Vegetarian: No



Wrap the scallops with bacon.
Peel the potatoes and let them boil until soft, drain the water and smash adding butter, wasabi powder, cream, salt and pepper to taste.
Blanch the asparagus in hot boiling salty water. Add oil, salt and black pepper and grill them.
Heat the pan, add a small amount of oil and sear the scallops rotating them on the pan until they are fully golden brown and hot. Drain the excess oil, add the cranberry-teriyaki glaze and serve around the mash potato and asparagus.

Recipe Note:

After wrapping the scallops in bacon, you'll want to throw them into the fridge because the bacon, when cold, will keep its shape around the circular scallop. After peeling and boiling the potatoes, warm up the butter and cream in a small sauce pot. You don't want to add cold liquid to warm potatoes.

Before you blanch the asparagus you're going to want to peel the bottom two-thirds of the veggie. The fibrous skin can be tough to eat at times so peeling it off allows for easy eating. When blanching, get an ice water bath ready to stop the cooking prior to putting the veggies in the boiling water. Make sure that they are submerged in the water and mix them up from bottom to top for even cooking.  The asparagus is usually very close to being done when it is starting to bend when grabbed from the middle, put in ice bath when at that level doneness.

Cranberry-Teriyaki Glaze

In a sauce pan coated lightly with oil over high heat, sauté the onions, ginger, and dried cranberries until soft, about 5 minutes. Add the orange zest and juice, naturally brewed soy sauce, cranberry juice, and sugar and bring to a simmer. Reduce by 50 percent over low heat, about 10 to 15 minutes. Check for flavor. Immediately transfer to a blender and blend until almost smooth (with small bits is preferable), drizzling in the oil. Do not blend until super smooth. Check for flavor and adjust seasonings. Let it come to room temperature, then transfer to a glass jar, seal and store in a refrigerator for up to two weeks.

Cranberry-Teriyaki Glaze Note:

Makes 3 Cups


2 lb. Fresh Jumbo Scallops 1 each Red Onion, Sliced 2 lb. Bacon 1 Tbsp. Fresh Minced Ginger 6 each Russet Potatoes 1 C. Dried Cranberries or Raisins 1/2 lb. Butter 1 each Zest and Juice of Orange 1/2 C. Heavy Cream 1 C. Naturally Brewed Soy Sauce 1 Salt and Black Pepper to Taste 2 C. Cranberry Juice 2 tsp. Wasabi Powder 1/2 C. Sugar 6 each Fresh Jumbo Asparagus 1/4 C. Grape Seed or Canola Oil 1 Olive Oil 1 Kosher Salt and Black Pepper to Taste


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