RECIPEΒ
Seared scallops with sweet potato, apple & red onion hash
Serving: 4
Prep time: 20 minutes
INGREDIENTS
20 sea scallopsΒ
2 potatoes (Get creative. Use different colors or varieties sweet potatoes.)
2 applesΒ
1 red onion
1Β tablespoonΒ ginger, chopped
1 teaspoon chili powder
1 tablespoon butterΒ
Oil enough to cover bottom of your panΒ
1 tablespoon fresh chives, chopped
Β½ teaspoon cinnamon
Salt & pepper to taste
DIRECTIONSΒ
Hash
Chop potato, apples and onions to Β½ inch dice in medium heavy skillet over moderate heat, heat oil until hot but not smoking. Add potatoes & ginger and sautΓ©, scraping up browned bits every few minutes, until tender and golden brown, about 10 minutes. Add apples , onion and Β cinnamon and cook 5 more minutes onions should just start to become translucent but still be a bit crunchy. Remove from heat, stir in salt, pepper, and chives, and keep warm.
Scallops
In small bowl, stir together salt, pepper and chili powder. Rinse scallops and pat dry, then sprinkle both sides with chili mix. In medium non-stick skillet, heat oil until hot but not smoking. Add scallops and sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium rare. Add butter when you flip the scallops.
Serve
Divide the hash between four plates. Add the scallops on top, Drizzle them with a bit of the oil butter mix from the scallop pan. Serve!
RECIPE & IMAGE BY CHEF JILL, Β Jillicious Foods & Events