Brigtsen's Scallops with Sweet Potato Purée and Onion Marmalade
The sweet potato puree and onion marmalade enhance the natural sweetness of scallops in this recipe by New Orleans chef Frank Brigtsen.
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Cooking tools:
- Food processor
- Skillet
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Microplane
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Mixing bowl
- Stove
- Plate
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
- freshly ground black pepper
- 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
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