Applewood Smoked Bacon-Glazed Scallops with Butternut Squash Risotto Pancake

Name: Applewood Smoked Bacon-Glazed Scallops with Butternut Squash Risotto Pancake
Ingredients: Trumpet mushrooms, sautéed, for garnish; Vegetable oil, as needed; 8 jumbo scallops; 2 Tbsp. melted butter; ¾ cup milk; 2 eggs; 2 Tbsp. baking powder; 1 cup flour; Grated nutmeg, to taste; Salt and pepper, to taste; Salt and pepper, to taste; ¼ cup dry white wine; 4 cups juice from 5 lbs. butternut squash; 2 Tbsp. olive oil; 1 cup Arborio rice; 1 shallot, small dice; 2 garlic cloves, small dice; ¼ lb. Applewood smoked bacon, diced into ½ inch pieces; ½ lb. soft butter; 1 star anise; 4 oz. maple butter; ½ a nutmeg; 3 cloves; 1 cinnamon stick; 2 shallots, sliced; 1 12-oz. bottle maple vinegar; 1 one-inch piece of ginger, peeled; 2 cloves garlic

Preparation info

Difficulty
Easy

Appears in

Sandwiches of the World

By Battman

Published 2007

About

Ingredients

Glaze for Scallop

1 12-oz. bottle maple vinegar
2 cloves garlic

Main course

Method

Combine and cook all of the above ingredients except the butter until reduced to a half cup. Strain, and then add 4 oz. maple butter.

Sauté bacon until brown. Put into food processor with ½