PINTS & PLATES: Hardistry BBQ Sauce with Seared Scallops and Crumbled Bacon

Posted by Stephen Barrett on

Hardistry American Pale Alabama BBQ Sauce with Seared Scallops and Crumbled Bacon

Prep time 20 mins | Total time 25 mins | Serving 2


  • 8 scallops
  • 3 slices of bacon
  • 2 green onions, sliced
  • Flaky sea salt and pepper to taste

Alabama BBQ Sauce

  • 1 cup kewpie mayo
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey mustard
  • 2 tsp prepared horseradish
  • 1 tsp lemon juice
  • ½ tsp Worcestershire sauce
  • 1 tsp hot sauce
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cayenne pepper
  • ½ cup Hardistry Happy Path Pale Ale

Pairing Suggestion – Hardistry Block Party Smash Pale Ale


  • Remove 8 scallops from refrigerator and place on a paper towel to dry.
  • Heat non stick pan to medium high and fry bacon for 3 mins per side or until crispy.
  • Meanwhile, mix 1 cup kewpie mayo, 2 tsp apple cider vinegar, 1 tbsp honey mustard, 2 tsp prepared horseradish, 1 tsp lemon juice, ½ tsp Worcestershire sauce, 1 tsp hot sauce, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp cayenne pepper, and ½ cup Hardistry Happy Path Pale ale in a mason jar. Shake until combined.
  • When bacon is crispy, remove from pan and set aside.
  • Pat dry scallops on both sides and put in bacon grease to fry.
  • Sear for 2 mins per side or until golden brown.
  • To serve, place 2 tbsp Hardistry Alabama BBQ sauce on plate. Top with 4 scallops per person, crumble bacon over the dish, and top with sliced green onion. Add freshly cracked pepper and flaky sea salt.
  • Enjoy!
Copyright © 2023 by Seasoned Plate | Chef Stephen Barrett

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