Serves 4

4 slices smoked bacon
4 large sea scallops (size 6-8 per lb.)
Salt
2 tablespoons olive oil
Barbequed Duck (recipe follows)
Butternut-Sage Sauce (recipe follows)
Red Pepper Sauce (recipe follows)
Pumpkin seed powder (recipe follows)
Cilantro sprigs (for garnish)


Preheat oven to 400 degrees.

Place bacon on baking pan.  Bake in oven until half cooked (approximately 5-6 minutes).  Remove and let cool. 

Wrap each scallop with slice of bacon and hold in place with toothpick.  Season with salt and dredge in semolina.  Heat canola oil until just before it smokes.  Place scallops in pan and brown on one side, then turn and place in oven for approximately 3-4 minutes.  Place 2 tablespoons barbequed duck in center of plate.  Ladle butternut-sage sauce around duck.  Ring plate with Red Pepper Sauce.  Sprinkle with pumpkin seed powder and garnish with cilantro sprig.

BARBEQUED DUCK

Salt and BBQ Pepper Mix
1 whole duck
1 tablespoon canola oil
1 onion, diced
1 cup barbeque sauce (recipe included)
Salt and lime juice to taste

Preheat oven to 400 degrees.

Rub duck with salt and pepper mix until well seasoned inside and out.  Place on roasting pan and roast approximately 60-75 minutes.  When done, remove and cool.  When cool, remove meat from carcass and dice (1/4") all meat.  Discard the skin and save bones for stock.  Heat heavy bottomed skilled over medium heat.  Add onion and sautee until translucent.  Add duck meat and barbeque sauce.  Heat to boil and season with salt and lime juice.  Keep warm until ready to use.



BUTTERNUT-SAGE SAUCE

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, chopped
2 cups roasted and peeled butternut squash
2 cups chicken broth
1/4 cup heavy cream (may be omitted)
2 sprigs fresh sage
Salt and lemon juice to taste

Heat heavy bottomed sauce pan with canola oil until light smoke appears.  Add onion and garlic.  Sautee until translucent.  (Be careful not to allow onion and garlic to color.)  Add butternut squash and chicken stock.  Bring to boil, add cream and sage.  Reduce heat to simmer and cook approximately 30 minutes or until liquid is reduced by 2/3.  Remove thyme and puree in blender until smooth.  Pass through a fine sieve and season with salt and lemon.  Keep warm until ready to use.

RED PEPPER SAUCE

1 tablespoon olive oil
2 shallots, chopped
2 cloves garlic, chopped
1 jalapeno, chopped
1 arbol chile
1 tablespoon grated ginger
2 red bell peppers, chopped
1 cup chicken stock
1/2 bunch cilantro stems
Salt and lime juice to taste

Heat oil in heavy bottomed sauce pan.  Add shallots, garlic, and chilies.  Sautee 2-3 minutes.  Add ginger, red peppers, chicken broth, and cilantro stems.  Bring to boil, reduce to simmer, and cook for about 20 minutes.  Remove cilantro and transfer to blender and puree until smooth.  Strain through fine sieve and season with salt and lime juice to taste.  Pour sauce in a squirt bottle for decorating plate.

PUMPKIN SEED POWDER

To make pumpkin seed powder use Mexican style pumpkin seeds.  Roast dry in a 400 degree oven until crisp, about 10 minutes.  Then pulse/puree in food processor until texture resembles coarse grain meal.


                                                                                                                        Dean Fearing
                                                                                                                        Fearing’s Restaurant