Crackling-Crusted Diver Scallops with Tabasco Sauce and Tasso Ham Candy | James Beard Foundation

Ingredients

• 2 scant cups cracklings or plain pork rinds
• 1/2 pound tasso ham, thick-cut bacon, or pancetta, diced
• 1/4 red onion, finely minced
• 2 tablespoons cranberry juice
• 2 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• 2 teaspoons lemon juice
• Creole seasoning to taste (such as Zatarain's brand)
• 2 teaspoons olive oil
• 2 green onions, very finely chopped
• 1 shallot, minced
• 1 clove garlic, minced
• 1 bay leaf
• 1 sprig thyme
• 1/4 sprig rosemary
• 1/4 cup white wine
• 3 tablespoons dry sherry
• 3 tablespoons Tabasco
• 1/4 cup heavy cream
• 1 teaspoon cornstarch dissolved in 2 tablespoons water
• 1/2 cup (1 stick) unsalted butter, cubed
• Salt and pepper to taste
• 2 tablespoons olive oil
• 10 scallops
• Creole seasoning to taste
• 1 teaspoon butter
• Pea shoots for garnish