Seared Sea Scallops with Smokey Maple Bacon and Sherry Sweet Potato Sauce

  • 1 lb dry sea scallops
  • 5 oz smoky bacon; diced
  • 1 Tbsp maple syrup
  • 1 average sized sweet potato; peeled and diced
  • 1/2 cup heavy cream
  • 3 Tbsp butter
  • 2 tsp  sherry vinegar
  • Zest of 1/2 lemon
  • Salt and fresh cracked pepper; as desired
  • Something green; to garnish (i.e.- parsley, chives, sorrel, arugula, microgreens)

For the scallops:

  • 1 lb dry sea scallops
  • Vegetable oil; as needed
  • Pat of butter; to finish
  • Salt and fresh cracked pepper; as desired

For the sweet potato sauce:

Place potato in a soup pot and cover with cold water. Place on medium heat and simmer for about 20-30 minutes until fork tender. DON’T BOIL! Once tender, add to a Cuisinart and puree until smooth. Melt butter and cream and pour into Cuisinart with motor running to combine with potato. Add vinegar, zest and season with salt and pepper. Puree once more. Set aside.


For the bacon:

Preheat a sauté pan to medium high. Once pan is hot add bacon and cook, stirring frequently for about 3-5 minutes until bacon reaches desired crispness. Turn off heat, wait till pan is not smoking at all and pour syrup over top and mix quickly. Remove from pan and reserve.

Pat scallops dry. Don’t skip this- Its actually the most important step! Preheat a large sauté pan to medium high heat with enough oil to coat pan but just lightly. Once oil helicopters add scallops flat side down.  Sear for about 1 1/2 -2 minutes until golden brown. Flip carefully with tongs and brown other side for about a minute or so. Season with salt and pepper and pull from pan as soon as both sides are browned. Enjoy!