Filet of Scallops wrapped in bacon with spinach, beet noodles, roasted potato hearts and herb beurre blanc


BBQ Buddha Sauces and Rubs

For the Scallops:

  • 10 Large scallops abductor muscle removed
  • 2 slice bacon
  • BBQ Buddha All purpose Belly Rub seasoning to taste
  • 2 tsp Olive oil
  • 6 skewers (soaked in water for 30 minutes)


Place 5 scallops on plastic wrap. Wrap with 1 slice of bacon. Season liberally with the BBQ Buddha Belly Rub. Slide 3 skewers into bacon wrapped scallops to hold together. Repeat for a total of two filets wrapped in bacon.


Preheat Grill or use a Gunter Wilhelm Grill Pan

Brush scallops with olive oil.

Grill for 3-4 minutes per side. Finish in a 400 degree oven to crisp bacon.



For the Potato Hearts:

  • 2 large Red or yellow potatoes, washed and peeled
  • Cut into three slices each and using a heart cookie cutter, cut out 6 hearts.
  • Toss with olive oil, salt and pepper to lightly coat.
  • Roast in oven 400 degrees for 30 minutes, flipping halfway through cooking.


For the Beet noodles:

  • 1lb beets- washed and turned into noodles with turning machine-Alternatively use store bought beet or butternut squash noodles.
  • Saute in 1 tablespoon olive oil till cooked al dente.
  • Season with salt and pepper


For the Spinach:

  • 1lb baby spinach
  • 1 clove garlic, minced
  • Olive Oil 1/2 tablespoon
  • Saute the spinach for 2 minutes over medium heat.
  • Add garlic. Cook for 2 minutes more. Season with salt and pepper.


Make herb beurre blanc sauce

  • 1 1/2 tablespoons chopped shallot
  • 1 bay leaf
  • 6 black peppercorns
  • 1/4 cup white wine vinegar 2 tablespoons dry white wine
  • 1/4 cup heavy cream
  • 1 1/2 cups cold butter, cut into 1/2 inch pieces
  • 1 tablespoon fresh herbs, chopped chives, parsley, or tarragon

Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.

Add herbs to pot.

Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Keep warm.

To assemble:

Place 1/2 the beet noodles on each plate. Top with 1/2 the spinach, then the filet of scallops on each. Place sauce on plate, Garnish with fresh herbs or BBQ Buddha Kansas City BBQ sauce.

Ray Sheehan Head Shot

Valentines Day Recipe By
Chef Ray Sheehan