Valentine’s Week: Bacon-Wrapped Seared Scallops with Pureed Sweet Potato

J – A rich and delicious dish can be really easy.

… and still have all super-fresh ingredients we love. These dishes are not hard. They only look complex. Like this one. The trick is in the combination of flavors, quick techniques, bold colors … and taking an extra minute to arrange the plating attractively.

We eat with our eyes first.

This has been a go-to dish for me for years. Pretty much works every time.

You don’t need a bunch of ingredients, either.

Bacon? Check. Sweet potato? Check. Olive oil? Check. Butter? Check. Now, just get half a dozen large, fresh, dry scallops and about eight small Brussels sprouts. You’re good to go. Oh, you’ll need toothpicks.

You also don’t need much time, either. This dish can come together in about 30 minutes. Remember, mis en place.

A couple of other hints. Thin-sliced bacon is better. You’ll be tempted to add butter to the puree. Don’t. It doesn’t need it. Careful to not overcook the scallops. That’s why you par-cook the bacon before wrapping it.

Valentine’s Week: Bacon-Wrapped Seared Scallops with Pureed Sweet Potato

Recipe type: Mains

Author: Jim

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 2

Ingredients

• 6 large, dry scallops
• 6 slices, thin-sliced bacon
• 6 wooden toothpicks
• 8 small Brussels sprouts
• 1 pound sweet potatoes (the orange kind)
• 1 to 2 Tbsp + 1 tsp olive oil, approximately, divided
• 1 Tbsp butter
• Canola oil for searing
• Salt and pepper to taste
• Chives for garnish.

Instructions

1. Preheat oven to 350 degrees.
2. In a saute pan, par-cook bacon strips until half done. Drain and let cool. Reserve bacon fat.
3. Peel and cut sweet potatoes into 1 inch cubes.
4. In a medium pot of water, boil until fork tender. Drain and cool.
5. Wrap individual scallops with a bacon strip. Secure with a wooden toothpick. Salt one side lightly.
6. Heat a pot of salted water for blanching Brussels sprout leaves.
7. While water is heating, trim Brussels sprout ends and peel off individual leaves.
8. Blanch leaves for no more than 30 seconds. Scoop out and drain. Place in a small bowl with 1 tsp reserved bacon fat. Mix well. Salt and pepper to taste.
9. Heat a saute pan on high. Add canola oil and heat.
10. Add scallops, seasoned-side-down, and sear for about two minutes.
11. Reduce heat and add 1 tablespoon butter. Brown first side.
12. Flip and sear for another minute or so. Add more butter in the last minute, browning second side.
13. Place pan in oven for about 10 minutes until done.
14. Place sweet potatoes in a mini-processor and puree. Add about a tablespoon olive oil while blending.
15. Salt and pepper to taste. Reheat if needed.
16. Place large spoonful of puree on plate and spread as shown.
17. Add Brussels sprout leaves on the side.
18. Place scallops atop. Drizzle pan butter sauce over..
19. Place chopped chives for garnish.
20. Serve immediately.
21. Enjoy!

3.1.08

This is a very rich dish. I love it. But, each time I make it, I want to put too much on the plate. Three scallops is really more than enough.

Hope you try it. Enjoy!