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Sonoma Modern American Seared Jumbo Sea Scallop White Sweet Potato Hash Swiss Chard Serves 4
½ # jumbo sea scallops (approximately 8) 2 T olive oil Sear scallops in a hot pan with oil. Remove scallops & slice in half.
Hash 1 4 oz white sweet potato 1 T chopped shallot 1 bulb fennel ½ cup vegetable stock 1 celery root 1 tsp chopped tarragon 1 bay leaf 1 tsp chopped parsley 1 tsp chopped garlic 2 T extra virgin olive oil Cut sweet potato, fennel and celery in ¼"x 1" sticks. Cook each separately in olive oil to caramelize and soften. Place all back in pan with bay, shallots and garlic. Cook 1 min until garlic becomes aromatic. Add stock and bring to a boil. Add extra virgin olive oil. Simmer until starts to thicken. Add herb last minute.
Swiss Chard ½ # swiss chard stem removed, torn into pieces and washed 3 T olive oil 1 tsp chopped garlic 1 tsp chopped shallot Heat a sauté pan over medium heat. Add shallots and garlic. Immediately add chard. Turn to wilt chard. Place on the bottom of a platter or divide on plates. Place cooked and cut scallop on top. Spoon hash and sauce over the top. Serve and Enjoy!!!!!