Seared Scallops Recipe

Cook and puree sweet potato

Place sweet potato cubes in a small saucepan and cover with cold water. Bring to a simmer and cook until very tender, about 12–15 minutes. Drain well, return to saucepan or a bowl and mash lightly.

In a small saucepan over low heat, combine the mashed sweet potato, heavy cream, butter, salt, pepper, and nutmeg. Warm and whisk until very smooth. For an ultra-smooth texture, transfer to a blender or use an immersion blender and puree until velvety (add up to 1–2 tbs more cream if needed). Keep warm on the lowest heat or cover; set aside.

Render bacon and wilt kale

In a large skillet over medium heat, add the bacon lardons and cook, stirring occasionally, until the fat is rendered and the bacon is crisp in places, about 6–8 minutes. Remove bacon with a slotted spoon to a paper-towel-lined plate, leaving the rendered fat in the pan (leave about 1–2 tbs of fat).

Add the chopped kale to the skillet with the bacon fat and increase heat slightly to medium-high. Sauté kale until wilted and bright green, 2–3 minutes. Add minced garlic and red pepper flakes and cook 30–45 seconds until fragrant. Stir in lemon juice and the reserved bacon; taste and adjust seasoning with a pinch of salt and pepper if needed. Keep warm in the skillet on the lowest heat.

Sear mushrooms

In a separate medium skillet, heat 1 tablespoon olive oil over medium-high heat until shimmering. Add oyster mushrooms in a single layer (work in batches to avoid crowding). Let them brown undisturbed for 2 minutes, then stir and cook another 1–2 minutes until golden and slightly crisp at the edges. Add soy sauce and thyme, toss to coat, cook 30 seconds more. Remove from heat and keep warm.

Prepare scallops

Pat scallops very dry again with paper towels. Season both sides with kosher salt and black pepper.

Heat a large heavy skillet (preferably cast iron) over high heat until very hot. Add 2 tbs neutral oil and swirl to coat. Place scallops in the pan spaced apart and do not move them. Sear until a deep golden-brown crust forms, about 1.5–2 minutes per side for large scallops. During the last 30 seconds of cooking, add 2 tbs unsalted butter and spoon the foaming butter over the scallops to baste and add flavor. Remove scallops to a warm plate and let rest briefly.

Reheat the sweet potato cream if needed and spoon a dollop (about 2–3 tbs) onto each plate, spreading into a smear with the back of a spoon.

Divide the bacon-kale mixture among the plates, positioning it next to the sweet potato cream. Arrange 3 scallops on each plate on top of or beside the kale. Scatter the seared oyster mushrooms around or atop the scallops.

Drizzle a small amount (about 1 tsp) of extra virgin olive oil over each plate, garnish with microgreens or chives, and serve with a lemon wedge. Serve immediately while scallops are hot.