Baked Scallops with Bacon Fig Jam and Watercress Radish Salad Featured

A treasure of the sea, fresh scallops baked in their shell is an appetizer you won't want to miss for one week at Salty's. Baked with a vermouth butter and white wine, our scallops are finished with a sweet and salty bacon fig jam. Adding texture and crunch, this appetizer is finished with crisp radish and watercress.

Baked Scallops with Bacon Fig Jam and Watercress Radish Salad

Serves 4

Ingredients

12 each 10/20 count dry pack scallops, abductor muscle (foot) removed
1/2 cup vermouth butter, recipe follows
1/2 cup bacon fig jam, recipe follows
1 bunch watercress
4 each red radishes, sliced thin
1 lemon
1 tablespoon extra virgin olive oil
Salt and Pepper to taste

Directions
  1. Preheat oven to 375 degrees F.
  2. Place cleaned scallops in a shallow baking pan and top each one with a teaspoon of the vermouth butter.
  3. Bake for 10 minutes or until the scallops are cooked through but not dry.
  4. Mix watercress and radishes with juice from 1 lemon, olive oil and a sprinkle of salt and pepper and set aside.
  5. Place scallops on a serving plate and top with melted butter from the baking dish.
  6. Finish with bacon fig jam and garnish with the watercress salad.

Chefs Note: If you are lucky enough to have scallop shells than you are in luck. Bake the scallops individually with the butter in the shells. Finish with a bit of jam and the watercress salad in the individual shell for a dramatic presentation that is sure to wow your guests!

Ingredients for Vermouth Butter

1 shallot, finely minced
1 cup dry vermouth
1 stick unsalted butter, softened
½ teaspoon fresh thyme, finely chopped
Pinch kosher salt
Pinch white pepper

Directions for Vermouth Butter
  1. Place shallot and vermouth in a small saucepan and simmer over medium low heat until 1 tablespoon of liquid remains.
  2. Place mixture into a small bowl and fold together with softened butter, thyme, salt and white pepper.
  3. Place in refrigerator until needed.
Ingredients for Bacon Fig Jam

1/2 pound bacon
1 shallot, finely minced
2 cloves of garlic, finely minced
1 cup dried figs, chopped
1 cup red wine
1 cup port
1/2 lemon, zest and juice

Directions for Bacon Fig Jam
  1. Chop bacon and crisp over medium heat in a medium sized sauté pan.
  2. Add shallot and garlic toasting for 1 minute.
  3. Add figs and cook for an additional minute.
  4. Deglaze with red wine and port.
  5. Turn heat to low and allow the mixture to slowly cook until the wine and port have been absorbed and the figs are soft and have taken on a jam consistency.
  6. Remove from heat and finish with lemon juice and zest.
  7. Cool to room temperature before placing in a small jar and refrigerating.
  8. Bring to room temperature before using.
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Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.