One of my favorite meals in a restaurant is Cortez Scallops at Ole in Melbourne, FL. I decided to try to make it at home. It came out pretty close to the original. I found a recipe for Chipotle goat cheese. I found the creamy mojo sauce recipe here. Here the is recipe for the candied bacon.
12 slices of bacon
1/3 cup of light brown sugar
Preheat the oven to 325 degrees.
Put the bacon in a bowl and toss with the brown sugar.
Cover a baking sheet with parchment paper or foil.
Arrange the bacon on top of paper in a single layer.
Sprinkle any sugar left on top of the bacon.
Top the bacon with a sheet of parchment paper or foil.
Place another baking sheet on top of the paper. This will keep the bacon flat while cooking.
Bake for 20 minutes. If it is not golden brown and crispy, cook another 10-15 minutes.
Chipotle Goat Cheese - I cut the following recipe in half as I only wanted enough to pipe on the plate.
3 Chipotle Peppers (ends trimmed if you use canned peppers)
8 ounces goat cheese (I used a honey goat cheese from Publix)
2 tablespoons minced garlic
Place the ingredients in a food processor and blend until smooth.
I then placed a tip in a decorating bag and filled the bag up with the goat cheese.
Keep the goat cheese spread in the fridge until ready to serve.
Creamy Mojo Sauce
1/3 cup olive oil
1/3 cup of heavy cream
3 garlic cloves chopped
1 tablespoon fresh cilantro
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeeze lime juice
Pinch of cayenne to taste
1/4 teaspoon of salt, or to taste
1/8 teaspoon of pepper, or to taste
Place the ingredients in a food processor and blend until smooth and creamy.
Place in the fridge until ready to use.
Brown the butter in a small pan.
Cook the scallops for 1 1/2 minutes on each side.
While the scallops are cooking spread the creamy mojo sauce on a plate.
When the scallops are finished cooking place them on the plate evenly apart.
Next pipe the chipotle goat cheese between the scallops.