Digby Scallop with Blacken Spice, Smoked Bacon Enhanced by Cumberland Sauce Served with Onion Pilaf Rice

Recipe contribution from Raj Gupta, chef of  Casino Nova Scotia & Casino Nova Scotia Hotel in Halifax, NS

Ingredients

• 40 scallops (26-30 count)
• 4 wooden planks
• 10  ounces Smoked bacon diced
• 1/2 tsp Pepper
• 1 tsp Garlic, Chopped
• 2 tbsp Parsley, Chopped
• 10 ounces Blackening spice
• 4 cups Onion rice pilaf, cooked
• 8 ounces Fried julienne crispy parsnips
  Cumberland Sauce:
• 1 large Orange
• 6 tbsp Red wine
• 1/4 cup Current jelly
• 1/4 cup Apple juice or cider
• 2 tsp Mustard
• 1/8 tsp Ground cinnamon
  Blackening Spice
• 2 ounces Garlic powder
• 2 ounces Onion powder
• 1 ounce pepper black
• 1 ounce Pepper white
• 1/2 ounce Cayenne pepper
• 1/2 ounce Ground thyme
• 1/2 ounce Ground dried oregano
• 2 ounces Ground coriander
• 2 ounces Salt
• 2 ounces Spanish paprika

Method

1. Cook bacon until crisp, dispose of rendered fat, and set aside.  Mix bacon, garlic, olive oil, peppers, and parsley and set aside.  Mix all of the blackening spices together well.
2. Meanwhile prepare the Cumberland Sauce using the following method:
3. Grate orange peel into a medium saucepan.
4. Squeeze the juice from the orange and set aside.
5. Add wine to the peel and cook over medium heat for 3 minutes. 
6. Add jelly, apple juice, mustard and cinnamon. 
7. Beat with wire whisk until frothy and set aside.
8. Heat oven to 350F and warm wooden planks for 6 minutes.
9. When planks are removed turn oven to 450f.
10. Meanwhile roll the scallops in the blackening spices, dust the excess from the scallops.
11. Place on the wooden planks and cover with the bacon mixture and bake in the oven on the wooden planks for approximately 3-4 minutes.

Presentation:

1. On 4 warm plates form a 3-inch diameter ring with the onion rice pilaf.
2. Remove the scallops and bacon from the wooden plank and place on the rice ring.
3. Pour the Cumberland sauce and put under the broiler for a minute or so.
4. Garnish the plates with the fried parsnips on top.
5. Serve hot.

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