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Roasted Scallops Cranberry, Bacon, Kelp & Whiskey Vinaigrette



About the Recipe


Cranberry, Bacon, Kelp & Whiskey Vinaigrette Recipe:

  • ½ cup diced smoked bacon

  • 1 shallot, chopped fine

  • 3 tbsp canola oil

  • 5 tbsp dried chopped kelp

  • 5 tbsp Talisker 10 year old single malt scotch whiskey

  • ½ cup dried cranberries

  • 1 cup frozen cranberries

  • ½ cup maple syrup

  • ½ cup apple cider vinegar

  • 2 tbsp kosher salt

  • 3 scallops per person

  • butter

  • extra dash of Whiskey


In a medium size fry pay, fry the bacon in the canola oil until crispy, add the shallots and the kelp, cook for 2 minutes, remove from heat and add the whiskey

In a small pot, simmer everything together for 15 minutes over medium heat until the dried and frozen cranberries are tender and soft and the liquid is reduced by half

Add the bacon mixture to the cranberry mixture in a medium size pot Simmer for 5 minutes


Pat dry the scallops on paper towel. Season with Vancouver Island sea salt.

In a stainless-steel frying pan, over medium heat, add 3 tbsp Canadian canola oil, lay the scallops in the pan and sear for 3-4 minutes until they are golden brown. Flip the scallops over, add a tbsp of butter and a dash of Talisker 10 year old Single Malt scotch whiskey.

Baste the scallops with the butter and whiskey. Remove the scallops from the pan. Serve on top of the seared scallops as a hors d’oeuvres with some toasted baguette or a small appetizer.

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