Scallop Mousse in Bacon Cups over a Mole Poblano

This is now the second instalment of Bacon Wrapped Scallops, but this time it’s something a little more creative. Now you’re going to go down the list of ingredients and read things like dark chocolate, raisins hazelnut spread, and think, “Okay, Chef Rob forgot to take his crazy pills today”. You may be correct about the crazy pills, but I believe this recipe PROOVES the statement that bacon goes with pretty much anything.

A Mole Poblano is a Mexican sauce involving both chocolate and hot peppers. It’s not a combination that most non-Mexicans would imagine to be delicious, but believe me it is! The first time I tried it I was blown away and ever since, I wanted to pair it with seafood. What a perfect opportunity. Most moles involve nuts and a bit of sweetness, so I decided to replace some of the chocolate with hazelnut spread – to prove the point that hazelnut spread also goes with anything.

Now, just like the Bacon Cookies, I was hesitant about this dish. But, just like the Bacon Cookies as well, this is absolutely delicious. Would I lie to you?

So if you’re in, let’s do this thing!

Ingredients:

½ lb Sea Scallops

6-8 Strips Maple Leaf Bacon or Schnieders thick Cut Bacon

3 tbsp Heavy Cream (Must be cold!)

1 Egg White

Salt and Pepper

For Mole:

3 cloves Garlic

1 Green Pepper

1 Onion

2 tbsp Chili Powder

2 tsp Cumin

¾ tsp Cinnamon

14oz Can Tomatoes (Plum or San Marzano)

3 tsp Chipotle Paste (More if you want it spicier)

1/3 cup Raisins

1 cup Chicken Broth

50g (about 2oz) Dark Chocolate (I used the one that is spiced with chillies)

2tbsp hazelnut spread

Directions

1. Preheat your oven to 375°F

2. Dice your Pepper, onion and garlic nice and small.

3. Throw these veggies into a pan with some vegetable oil and sautee them until they’ve gone soft and translucent.

4. Add your Cumin, Cinnamon and Chili Powdwer and stir everything up. Continue to fry for another 3-5 minutes.

5. Add your tomatoes, chipotle paste, rasins and chicken broth. Bring this up to a simmer and let it do so for about 20-30 minutes. Season everything with a couple pinches of salt here.

6. Toss everything into a blender to get it nice and smooth

*WARNING* Do not blend everything right away. If you don’t let you sauce cool before you blend it, the steam will force everything out of the top while you blend it and make a big mess… Yes, I made this mistake.

To repeat: Before you blend, let things cool for 5-10 minutes!


7. Once your mole is blended, put it back into your pan on the stove and let it simmer while you prepare your bacon cups and scallop mousse.

8. Cut your package of bacon into thirds.

9. Line the wells of a muffin tin with 2-3 strips of the thirds of bacon.

10. Whack these into the oven for about 10 minutes, so they are partly cooked.

11. While the bacon is prepping in the oven, put your scallops into a food processor and pulse them a few times.

12. Add in your egg white and pulse another 4-5 times to encorporate everything, then season with salt and pepper.

13. Add in your heavy cream and let the food processor do its thing for 10-15 seconds, or until it looks like a… well… mousse. The cream has to be cold or else you won’t get a nice airy texture.

14. Spoon your mousse into a piping bag or Ziploc bag (Cut the corner off when you’re ready to fill)

15. Carefully pipe your scallop mouse into the bacon cups. You can make nice little swirls if you so please, or if you have a piping bag with specialty tips, feel free! The world is your oyster… or scallop if you so please.

16. Throw everything back into the oven for another ten minutes.

17. Plate your bacon-scallop cups atop your mole.

18. Try not to eat them all.