We’re making Seared Scallops with Sweet Potato Hash with Chef Brian Hebert of Federal Taphouse and Kitchen.
4 Large Sea Scallops
2 Sweet Potatoes/Yam – peeled and diced
1 can cream of corn
3 slabs smoked bacon
½ teaspoon chopped shallots
¼ tsp thyme chopped
¼ tsp Italian parsley chopped
½ teaspoon chopped chives
1 tbl. light brown sugar
1 tbl. butter unsalted
1 tabl. olive oil
salt & pepper to taste
1: Pat dry sea scallops keep in refrigerator until ready
2: Peel sweet potatoes, dice into medium size dice, place in cold water bring to boil until fork tender, remove and cool.
Start by heating up a cast iron or heavy duty frying pan, add oil, season scallops, add to pan, do not move scallops around, after 2-3 minutes flip over scallops, add butter and baste scallops for additional 3 minutes. Remove from heat and let rest
In second pan add olive oil, when hot add shallots and bacon turn down to medium heat and render the bacon, when bacon is rendered put heat bag to medium high, add sweet potatoes, saute until caramelized all over, add brown sugar and ¼ tsp. butter, season to taste with salt and pepper.
Cream of corn, heat up in sauce pan, season with salt, pepper and add chopped chives
Chefs Tip: to give it another dimension add chopped jalapenos to the cream of corn for that Southern twist of heat.
Place sweet potato on plate arrange scallops and drizzle sauce over scallops.