Brigtsen's Scallops with Sweet Potato Purée and Onion Marmalade Recipe

Name: Brigtsen's Scallops with Sweet Potato Purée and Onion Marmalade
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 tbsp. unsalted butter; 1 large yellow onion, cut into 1/4' pieces; 1&frasl;2 cup sugar; 1&frasl;2 cup fresh orange juice, plus the zest of 1 orange; 1&frasl;2 cup white wine vinegar; 2 tbsp. honey; 1 sprig thyme; Kosher salt and freshly ground black pepper, to taste; 1 1&frasl;2 lb. sweet potatoes, peeled and cut into 1' cubes; 1&frasl;4 cup heavy cream; 2 tbsp. maple syrup; 2 tbsp. olive oil; 1 lb. large scallops (about 10–12); 1&frasl;4 cup Creole seasoning

Ingredients

12 tbsp. unsalted butter
1 large yellow onion, cut into 1/4" pieces
1⁄2 cup sugar
1⁄2 cup fresh orange juice, plus the zest of 1 orange
1⁄2 cup white wine vinegar
2 tbsp. honey
1 sprig thyme
Kosher salt and freshly ground black pepper, to taste
1 1⁄2 lb. sweet potatoes, peeled and cut into 1" cubes
1⁄4 cup heavy cream
2 tbsp. maple syrup
2 tbsp. olive oil
1 lb. large scallops (about 10–12)
1⁄4 cup Creole seasoning

PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 4 servings

Instructions

Melt 4 tbsp. butter in a 12" skillet over medium heat. Add onions; cook, stirring occasionally, until golden, 18-20 minutes.
Add sugar, juice, vinegar, honey, thyme, salt, and pepper; bring to a boil. Reduce heat to medium; cook, stirring, until thick, about 25 minutes; discard thyme and set marmalade aside.
Bring potatoes and 5 cups water to a boil in a 4-qt. saucepan over high heat; reduce heat to medium and cook until tender, 18-20 minutes.
Drain potatoes and transfer to a food processor with 6 tbsp. butter, cream, maple syrup, salt, and pepper. Purée until smooth; transfer to a bowl and keep warm.
Heat remaining butter plus olive oil in a 12" skillet over medium-high heat. Toss scallops with Creole seasoning, salt, and pepper.
Cook scallops, flipping once, until golden and cooked through, 2-3 minutes. Serve scallops over sweet potato purée; drizzle with onion marmalade.