In this Cajun-style recipe
from Louisianan chef Scott Varnedoe
, scallops are hugged in a porky crust of powdered cracklings, then napped with a buttery Tabasco sauce. Varnedoe plays up the porcine factor by adding candied shards of smoky tasso ham, a regional specialty that's woefully hard to come by beyond Bayou Country, but thick-cut sliced bacon or pancetta work well in its place. Get the recipe here
, and don't forget to serve some of Varnedoe's excellent succotash
on the side.