What Makes This Quick Recipe for Seared Scallops So Irresistible?

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What Makes This Quick Recipe for Seared Scallops So Irresistible?
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Three words: warm bacon vinaigrette. The scallops and their savory dressing are ready in 15 minutes flat.

What She’s Known For:

Lifting up Atlanta’s food scene with elegant farm-to-table dishes for over 25 years. Timeless ingredient-focused cooking and smart moves that reveal the chef’s individual style.Southern chef and the owner of four Atlanta restaurants—not to mention a veteran of San Francisco’s Zuni Café— Anne Quatrano has, over the years, also found culinary inspiration in New England, on Nantucket. ”Most of my industry friends, I met on the island. I visit a few times a year.

At Ms. Quatrano’s restaurants, she carefully sources the ingredients; almost everything comes from local producers. But she flies in bay scallops. “I only get them from Nantucket, from a specific guy,” Ms. Quatrano said. “I love them. They’re sweet and taste of the ocean.” In the chef’s first Slow Food Fast recipe, she handles bay scallops simply, searing them just until they caramelize on both sides. Then she douses them in a warm bacon vinaigrette made with Sherry vinegar, chicken stock and maple syrup. “It’s a play on how scallops are often served on Nantucket, wrapped in bacon,” Ms. Quatrano said. “The acid from the vinegar cuts through the pork fat and makes a perfect bite.

Simple as the dish is, Ms. Quatrano acknowledged its extravagance, too. “Bay scallops are especially expensive this year,” she said, ”but I still think they’re worth it around the holidays.” If you really want to get festive, the chef recommends shaving on some fresh Alba white truffle, also available at this time of year, and worth celebrating.

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