Seared Diver Sea Scallops
SCALLOPS: 4 each cleaned and placed on a paper towel
BACON: 2 slices-diced
SWEET POTATO: 1 each peeled and diced
PARSNIP: 2 each peeled and diced
BUTTERNUT SQUASH: 1/2 each peeled and diced CARROTS: 2 each peeled and diced
ONION: 1 /2 diced
CRANBERRIES: 1 cup
SUGAR: 1/4 cup
ORANGE JUICE: 1/2 cup
BUTTER: 4 tablespoons
SRIRACHA CANDIED BACON SPICE MIX
SALT AND PEPPER TO TASTE
CRANBERRY JAM In a medium saucepan add the cranberries, sugar, 1 /2 cup of orange juice and simmer until thick and syrupy. Remove from the heat.
- HASH In a saute pan add 1 tablespoon of oil and the diced bacon cook on medium heat until the bacon starts to crisp then add all the other vegetables onion, butternut, carrot, parsnip, sweet potato and the herbs and continue to cook until they are soft. Keep on low heat
- SCALLOP While the hash is cooking, get the scallop ready by removing the "foot" and sprinkling salt, pepper and the Sriracha spice all over the scallop. Then place the scallop on a piece of paper towel. In a saute pan place 2 tablespoons of oil and bring the pan up to med high heat. Make sure you move the oil around to make sure the heat is evenly dispersed. Place the scallop one by one in the pan and don't touch them until you start to see browning on the edges. Once you see the browning turn them over and continue to cook the other side. A good cooked scallop will be browned on each side and medium to medium rare in the middle. Remember the softer to the touch the more rare the scallop will be.
- Assemble on a plate, place a few scoops of the hash, put the scallops on or around the hash as you like then with a sauce spoon drizzle the cranberry jam. Serve
Just remember that any of the ingredients can be changed or omitted if you wish. other proteins that would work well: Duck, Salmon, Pork Belly or Tofu.