Seared scallops with sweet potato, apple & red onion hash
Prep time: 20 minutes
20 sea scallops
2 potatoes (Get creative. Use different colors or varieties sweet potatoes.)
1 red onion
1 tablespoon ginger, chopped
1 teaspoon chili powder
1 tablespoon butter
Oil enough to cover bottom of your pan
1 tablespoon fresh chives, chopped
½ teaspoon cinnamon
Salt & pepper to taste
Chop potato, apples and onions to ½ inch dice in medium heavy skillet over moderate heat, heat oil until hot but not smoking. Add potatoes & ginger and sauté, scraping up browned bits every few minutes, until tender and golden brown, about 10 minutes. Add apples , onion and 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.
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.
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, Jillicious Foods & Events