Sea Scallop White Sweet Potato Hash

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.

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!!!!!