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Equipment:
Mustard-Scallion Crème Fraiche:
Red Flannel Hash:
Heat skillet over medium heat and render bacon until crisp, then remove bacon and place on paper towel; reserve bacon fat. Add 2 tablespoons bacon fat back to pan and sauté onion, fennel, and garlic for 3-4 minutes or until softened and fragrant; then add potato and root vegetable mix and season well with salt & pepper. Cook, stirring regularly, until vegetables begin to caramelize and soften. Add beets, thyme, rosemary, and check seasoning; cook another 3-4 minutes.
Scallops:
Heat another skillet or non-stick pan over high heat; while heating skillet, season scallops well with kosher salt. Skillet should be hot enough that oil lightly smokes when added. Add olive oil, swirl to coat well, then carefully add the scallops, working in batches and not overcrowding pan. Once you have a golden brown crust on one side, flip and add a knob of butter, basting the melted butter over the scallops. Remove and ....

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