Seared Sea Scallops with Sweet Potato Purée, Crispy Bacon & Charred Brussels Sprouts

Restaurant-quality refinement featuring perfectly caramelized scallops, silky sweet potato purée, and savory bacon accents.

Based on the image, the dish appears to feature pan-seared sea scallops plated over a smooth sweet potato purée, garnished with crispy bacon, charred Brussels sprouts, microgreens, and a balsamic reduction.

Serves 4

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Ingredients

For the Scallops

• 12 large dry sea scallops
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp sea salt
• ½ tsp cracked black pepper

Sweet Potato Purée

• 2 large sweet potatoes, peeled and cubed
• 2 tbsp butter
• ¼ cup heavy cream
• 1 tbsp maple syrup
• Salt and white pepper to taste

Crispy Bacon Garnish

• 6 slices thick-cut bacon

Charred Brussels Sprouts

• 12 Brussels sprouts, halved
• 1 tbsp olive oil
• Salt and pepper

Balsamic Reduction

• 1 cup balsamic vinegar
• 1 tbsp honey

Garnish

• Microgreens
• Edible flowers (optional)
• Fresh herbs

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Instructions

Step 1: Make the Sweet Potato Purée

1. Boil sweet potatoes until fork-tender, about 15 minutes.
2. Drain and transfer to a food processor.
3. Add butter, cream, maple syrup, salt, and pepper.
4. Blend until silky smooth.
5. Keep warm.

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Step 2: Prepare the Bacon

1. Cook bacon until crisp.
2. Drain on paper towels.
3. Chop into small pieces.

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Step 3: Char the Brussels Sprouts

1. Toss Brussels sprouts with olive oil, salt, and pepper.
2. Roast at 425°F for 20 minutes or sear in a cast-iron skillet until caramelized.

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Step 4: Make the Balsamic Reduction

1. Combine balsamic vinegar and honey in a saucepan.
2. Simmer until reduced by half.
3. Cool slightly.

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Step 5: Sear the Scallops

Chef’s Secret: Pat scallops completely dry before cooking.

1. Season scallops lightly with salt and pepper.
2. Heat a skillet over high heat.
3. Add olive oil.
4. Place scallops in the pan without overcrowding.
5. Sear for 2-3 minutes per side until a deep golden crust forms.
6. Add butter during the final minute and baste gently.

The scallops should be caramelized on the outside and tender inside.

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Fine Dining Plating

1. Spread a generous swoosh of sweet potato purée across a matte black plate.
2. Arrange 4 scallops evenly over the purée.
3. Scatter crispy bacon around the plate.
4. Nestle charred Brussels sprouts between the scallops.
5. Drizzle balsamic reduction artistically around the rim.
6. Finish with microgreens and edible flowers.

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Chef’s Notes

The key to achieving a beautiful restaurant presentation is balancing:

• Color (orange purée, golden scallops, green vegetables)
• Texture (creamy, crisp, tender)
• Height and spacing
• Negative space on the plate

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Culinary Spotlight

Fun Fact: Sea scallops have been prized by chefs for centuries because of their naturally sweet flavor and ability to develop a rich caramelized crust. In fine dining kitchens, achieving the perfect scallop sear is often considered a benchmark of culinary skill because timing, temperature, and moisture control must be nearly perfect.

Beverage Pairings

Wine

• Chardonnay
• Champagne
• Sauvignon Blanc

Non-Alcoholic

• Sparkling pear nectar
• Honey ginger spritz
• Citrus herb tonic

“Simple ingredients, executed flawlessly, are the hallmark of French cuisine.”

“A perfectly seared scallop should be golden on the outside, tender in the center, and elegant enough to stand as the star of the plate.” 🥂✨🦪🍠