Scallops with Bacon, Dried Cherries & Maple Aioli


Try Jason Santos’ autumnal take on the simple scallop. Combining ingredients like only the blue-haired chef can, this recipe is filled with interesting flavors – spicy, smoky, sweet and savory. It’s the perfect way to start a special meal.


Servings: 4


  • 8 sea scallops
  • 2 tablespoons sugar
  • 1 tablespoon canola oil
  • 8 strips good quality bacon (the thicker the better)
  • 1/4 cup dried cherries
  • 1/4 cup warm water
  • 1 tablespoon Tabasco sauce
  • 2 tablespoons mayonnaise
  • 2 tablespoons pure maple syrup
  • 2 tablespoons chives, chopped


  1. Mix the warm water, cherries and Tabasco together and let it steep for five minutes. Then, strain the liquid away and reserve the cherries.
  2. Mix the mayonnaise with the maple syrup.
  3. In a sauté pan heat the canola oil, add the bacon and cook till crisp. Remove the bacon and keep warm.
  4. Season the scallops with salt and pepper, sear on both sides for approximately one minute on each side in the same pan to a perfect medium-rare.
  5. Place two strips of bacon and some cherries on each plate, place the scallops on top, dust wth sugar, drizzle with maple aioli and garnish with chives.

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