PAN SEARED SCALLOPS, SMOKED BACON AND CRAB SLAW

MERROIR, First-place

Smoked Bacon and Crab Slaw

½ c. mayonnaise

¼ c. ketchup

1 Tbs. each of the following: whole grain mustard, prepared horseradish, lemon juice, fresh squeezed; roasted garlic, puréed parsley, minced; hot sauce, apple cider vinegar

Mix all above ingredients until everything is incorporated.

1 head Napa cabbage, shredded

¼ head red cabbage, shredded

½ carrot, peeled and shaved

¼ red pepper, small dice

Fold cabbages and vegetables into mayonnaise mixture.

¼ lb. smoked bacon lardons, cooked

¼ lb. lump crabmeat, shells removed

Fold bacon and crabmeat into slaw mixture.

1 Tbs. olive oil or vegetable oil

1 tsp. salt and pepper mixture

1½ lb. large sea scallops, approx. 12

1. Heat a nonstick sauté pan over medium heat until very hot and add the olive oil. Season scallops lightly with salt and pepper. When oil is hot, add the scallops and sauté the first side until golden brown, approximately 2 minutes. Turn the scallops over, and after 1 minute when scallops are seared, transfer them to a plate and keep warm.

2. Plate scallops and garnish with Smoked Bacon and Crab Slaw.

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