Scallops with Bacon Jam and Sweet Potato Purée
This recipe, by Chef Ardon Mofford of Governor's Pub & Eatery, was featured at the Get Your Hands on Local launch at the Sydney Sobeys in February 2020.
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Ingredients
- 1 pound Clearwater 10-20 scallops
- salt
- pepper
- 1 tbsp grapeseed or canola oil
- 2 tbsp butter
- 1 sweet potato
- 1/4 cup water
- 1 tsp salt
- 2 tbsp chipotle Tabasco sauce
- 1 lb Tony’s Meats bacon, cut into one inch pieces
- 4 cloves garlic, chopped
- 1 onion, sliced
- 3 tbsp brown sugar
- 1 cup coffee
- 1/4 cup cider vinegar
- 1 /4 cup maple syrup
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