1. Preheat cast iron pan in oven at 400˚F
2. Remove foot from each scallop
3. Lightly season with salt and pepper
4. Wrap each scallop with a slice of smoked bacon
5. Put oil in hot cast iron pan
6. Place scallops in pan with the fold of the bacon facing down on the pan
7. Turn after 90 seconds and repeat on all four sides until the bacon is crispy and the scallops are seared and brown
8. Place to slices of toasted brioche on each plate
9. Top each slice with a scallop
10. Spoon one teaspoon of tobikko caviar on each scallop
11. Spoon chipotle butter sauce around the scallops
12. Drizzle with sabe and garnish with rainbow micro greens
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