Created by Chef Aaron May, this dish features perfectly seared jumbo scallops served over a velvety garnet yam purée, infused with a hint of cinnamon and balanced with the bright, spicy kick of Cloud23's Hot Habanero. A drizzle of citrus and herb dressing adds freshness, making this dish a delicious blend of heat, sweetness, and savory flavors.
Seared Scallops with Spiced Yam Purée | Aaron May
Chef Aaron May
2
15 minutes
20 minutes
Contemporary American
Main Course
Tender scallops, creamy yam purée, and a zesty Cloud23 Hot Habanero citrus kick.
Created by Chef Aaron May, this dish features perfectly seared jumbo scallops served over a velvety garnet yam purée, infused with a hint of cinnamon and balanced with the bright, spicy kick of Cloud23's Hot Habanero. A drizzle of citrus and herb dressing adds freshness, making this dish a delicious blend of heat, sweetness, and savory flavors.
Ingredients
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3 jumbo scallops
1 tbsp grapeseed oil
1 tbsp unsalted butter
salt and pepper, to taste
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1/2 lb garnet yam
1 tbsp extra virgin olive oil (EVOO)
1 tsp granulated sugar
1/4 tsp ground cinnamon
salt and pepper, to taste
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1 tbsp Cloud 23 Habanero hot sauce
1 tbsp fresh lemon juice
1 tsp fresh orange juice
2 tbsp extra virgin olive oil (EVOO)
1 tsp chopped chive
1/2 tsp minced shallot
Directions
Prepare the Yam Purée: Peel and dice the garnet yam into small chunks. Place in a pot of salted boiling water and cook until tender, about 10-12 minutes.
Drain the yams and transfer them to a blender or food processor. Add 1 tbsp EVOO, granulated sugar, ground cinnamon, salt, and pepper. Blend until smooth and creamy. Set aside.
Make the Citrus Drizzle: In a small bowl, mix together Cloud 23 Habanero hot sauce, fresh lemon juice, fresh orange juice, 2 tbsp EVOO, chopped chive, and minced shallot. Whisk until well combined. Set aside.
Sear the Scallops: Pat the scallops dry with a paper towel and season both sides with salt and pepper. Heat a skillet over medium-high heat and add the grapeseed oil. Once hot, add the scallops and sear for 2-3 minutes on each side, until a golden crust forms.
Add 1 tbsp butter to the pan and baste the scallops with the melted butter for an additional minute. Remove from heat and set aside.
Plate the Dish: Spoon a generous amount of the yam purée onto each plate and place the seared scallops on top of the purée.
Drizzle the scallops with the Cloud23 Habanero citrus dressing. Garnish with additional chopped chives if desired and serve immediately.
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