Author Notes
I made this recipe wanting to tie the bold flavors of coffe with the sweetness of brown sugar to create a rub that is great on Seafood, Steak, or Chicken. My favorite combination was with the scallops. —UncChar
Ingredients
- Vinaigrette
-
2 ounces
Applewood smoked bacon (sliced)
-
4
garlic cloves (minced)
-
2
shallots (brunoise)
-
2 tablespoons
ginger (minced)
-
2 ounces
apple cider vinegar
-
2 ounces
honey
-
3 ounces
olive oil
-
1
juice from 1/2 lemon
-
to taste
black pepper
- Espresso Rub
-
2 tablespoons
brown sugar
-
2 tablespoons
instant espresso or coffee
-
1 tablespoon
ground coriander
-
2 teaspoons
cumin
-
1 teaspoon
dry ginger
-
2 teaspoons
red pepper flakes
-
1 teaspoon
salt
-
1/4 teaspoon
black pepper
-
12
U-10 scallops
-
4 cups
baby spinach with mixed greens
-
1/4 cup
flour
-
2 ounces
olive oil
-
2 ounces
white wine
-
4 ounces
butter
Directions
-
Render fat from bacon.
-
Add the garlic, shallot, and ginger. Heat until fragrant.
-
Deglaze with cider vinegar, then add honey, olive oil, and lemon.
-
Season with pepper.
-
Toss greens and spinach in vinaigrette.
-
Pat scallops dry.
-
Lightly dredge with flour. In a seperate bowl mix together brown sugar, instant espresso, or coffee, ground coriander, cumin, ginger, red pepper chili flakes, salt
and black pepper.
-
Sear one side in pan with hot oil.
-
Flip and rub small amount of espresso mixture on top.
-
Deglaze with white wine.
-
Add butter and finish cooking scallops in a 400 degree oven. About 5-7 minutes.
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