Scallops with Bacon Jam and Sweet Potato Purée

This recipe, by Chef Ardon Mofford of Governors Pub & Eatery, was featured as part of the Get Your Hands on Local launch at the Sydney Sobeys in February 2020. The recipe makes great use of lots of Nova Scotia ingredients, including scallops, sweet potatoes, bacon and maple syrup.

Ingredients

Clearwater Pan Seared Scallops

Directions

Clearwater Pan Seared Scallops

1. Place scallops on rimmed baking sheet lined with clean dish towel. Place second clean dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10 minutes while towels absorb moisture.
2. Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking.
3. Add half of scallops in single layer, flat side down, and cook, without moving, until well browned, 1 1/2 to 2 minutes.
4. Add 1 tablespoon butter to skillet. Using tongs, flip scallops and continue to cook, using large spoon to baste scallops with melted butter (tilt skillet so butter runs to 1 side) until sides of scallops are firm and centers are opaque, 30 to 90 seconds longer (remove smaller scallops as they finish cooking).
5. Transfer scallops to large plate and tent loosely with aluminum foil.
6. Wipe out skillet with wad of paper towels and repeat cooking with remaining oil, scallops, and butter.
7. Serve immediately with lemon wedges or vinaigrette.

Ingredients

Sweet Potato Purée

Directions

Sweet Potato Purée

Preparation time: 3 hours, 15 minutes

1. Peel and thinly chop sweet potato and add all ingredients to stock pot and cover.
2. Begin heating on high so the water steams quickly, then reduce heat to medium and continue steaming until sweet potato are soft and there is little water left in the pot.
3. Add all ingredients from pot to blender and purée until silky smooth. Add coconut milk or water if you need more liquid.

Ingredients

Tony’s Meats Bacon Jam

Directions

Tony’s Meats Bacon Jam

Preparation time: 3 hours, 15 minutes

1. Fry the bacon until lightly browned and beginning to crisp.
2. Sauté the onion and garlic in the rendered bacon fat without colouring.
3. Transfer the bacon, onion and garlic into a pot, and add the rest of the ingredients.
4. Simmer for 1 hours adding 1/4 of a cup of water every 30 minutes only if required.
5. Place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the jam.
6. Place each warm scallop in the plate top with a pinch of bacon jam and serve.

Please note: If not served right away please warm up before serving

Local Source Guide:

Clearwater Scallops: Available at Sobeys and Clearwater Seafoods.

Tony’s Meats Bacon: Available at Sobeys, select Atlantic Superstore locations, and select independent grocers.

Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market, Sobeys or one of the many other Farmers’ Markets of Nova Scotia, who are currently operating via online stores.

Maple syrup:

• Acadian Maple: Purchase via their online shop, the retail store in Tantallon, or by visiting your local Sobeys and Atlantic Super Store.
• Sugar Moon Farm: Available via their online shop.

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Recipe provided by: Chef Ardon Mofford, Governors Pub & Eatery

This recipe was featured at the Get Your Hands on Local launch

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