I’m always going through seafood starvation. Why you may wonder? Because Dev absolutely hates seafood. Like literally despises it. With vegetables I can blend them up and feed them to him without him knowing, but I can’t do that with seafood unless it’s some kind of Bisque. Trust me, I’ve tried everything.
After he went to work this morning, I hopped onto my laptop and started re-watching old Chopped episodes. Could you believe the one I chose to watch was seafood based?!? Hehehe. So off to the store I went.
And boy am I happy I did. The fish market man told me he just got in some fresh sea scallops, so obviously I bought a pound. A pound that I happily ate all by myself. 🙂
Incase you were wondering, those tiny greens that you see are microgreens. The ones in this recipe are Kohlrabi microgreens that I grew at home. I’ll probably do a post on them soon. They are extremely nutritional and tasty. Anywho, try these out and let me know how it goes!
- 1 lb sea scallops, side muscles removed and rinsed
- 1 sweet potato, peeled and diced
- 5 bacon strips
- 3 garlic cloves
- 2-3 cups chicken stock
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- salt and pepper, to taste
- parsley, garnish
- microgreens, garnish
- To make your puree, heat a small soup pot to medium-high heat. Add bacon strips and allow the bacon to release its fat. Roughly 2-3 minutes. Place your diced sweet potatoes and garlic cloves in the pot. Stir. Pour in enough chicken stock to cover everything in your pot. Bring to a boil and reduce to a simmer until sweet potatoes are soft. Roughly 15-20 minutes depending on size. Once potatoes are soft transfer all contents into blender. Blend until smooth. Return to pot and stir in cream. Taste and season with salt and pepper. Set aside.
- Heat butter in a large skillet over medium-high heat. Pat scallops dry and season with salt and pepper. Once skillet is hot, place scallops into skillet. Do not overcrowd the pan. Work in batches if you must. Allow the scallops to sear for 2 minutes on each side untouched. Scallops should have a golden crust on each side with the center being translucent. Remove from pan.
- Plate scallops with puree. Garnish with parsley and microgreens. Serve immediately.