Seared Scallops with Sweet Potato Puree and Maple Bacon Brussels Sprouts


Date night = Best night.

For real.

Life is interesting. And seems to come in waves of…interesting-ness.

The last few weeks in our house have seems like a whirlwind. A whirlwind of complete awesomeness, but a whirlwind nonetheless, complete with messy hair/unmade beds/and a coffee cup or 14 needing to be picked up. Over the last month we’ve;

1. Bought a house

2. Packed a house/kitchen/studio

3. Moved said house/kitchen/studio

4. Started a kitchen reno

5. Travelled to Philadelphia/Toronto/Boston/Cape Breton


And have LOVED every single second. But sometimes in the ‘chaos’ of life, you can tend to forget to take the time to really….slow…..down. Chill factor on 1,000,000. To completely savour a meal, a date night in, and just….breathe. And in our house anyway, that’s super duper important. It’s refreshing.

I mean, don’t get me wrong – We love eating out. Having a legit awesome meal. Bottle of wine. Etc. But honestly, that (for me, anyway) will never trump staying in and having a great meal at home.

And, as the comfort food loving, carb-centric seekers of deliciousness know, I love being cooking nachos, wings, ribs, and all things between buns. But sometimes you really gotta pull up your sleeves, and get your plating game on. Just rock it out a little. Whoever you’re cooking for, they’ll totally love it. Guaranteed.


Seared Scallops with Sweet Potato Puree & Maple Bacon Brussel Sprouts

Serves 4 

For the sweet potato puree;

1lbs sweet potato

2 cloves of garlic

4 cups chicken stock

1/2 cup cream

1 tablespoon butter, melted

1/4 teaspoon pepper

1/4 teaspoon sea salt

For the brussels sprouts;

1 lb brussesl sprouts

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon maple syrup

2 tablespoons olive oil

4 strips of bacon

For the scallops;

2lbs fresh scallops

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

2 tablespoons olive oil

2 tablespoons butter

To garnish;

1/2 cup sprouts

4 teaspoons balsamic reduction

1/2 cup basil leaves, to garnish

Parmesan cheese, to garnish


Preheat your oven to 400 degrees.

Pour your chicken stock into a large saucepan, and bring to a boil. Peel and slice your sweet potatoes into 1/2 inch chunks, and place into the chicken stock. Smash your garlic cloves, and place into the pot along with the potatoes. Cook for 10 – 12 minutes, until fork tender. Drain your potatoes, reserving 1/2 cup of your chicken stock. In the base of a blender, combine your potatoes, garlic, butter, salt, pepper, chicken stock, and cream, and pulse until smooth. Transfer to a bowl, and set aside.

Slice your brussels sprouts in half, and place them in a 10 inch baking tray. Pour over your olive oil and maple syrup, season with salt and pepper, and give the tray a shake to toss together. Roast for 20 – 25 minutes, turning halfway through, until tender.

While the brussels sprouts are doing their thing, heat a pan over medium. Fry 4 strips of bacon until nice and crispy (about 8 minutes). Set aside.

Heat a large pan over medium. Season your scallops with salt and pepper, and pour your olive oil and butter into the preheated pan. Add your scallops to the pan, and cook for 1 1/2 minutes per side, until nicely golden brown on both sides.

Plate your dish with a swoosh of the sweet potato puree and 5 or 6 scallops. Add several brussels sprouts (with the bacon) to the plate, and garnish with basil, sprouts, and a bit of balsamic vinegar. Serve immediately.

Eat Delicious.




  1. Sabrina says:

    Love the combination and your plating is beautiful!

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