Sea Scallops with Sweet Potato Mash from The Whale Raw Bar - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Sea Scallops with Sweet Potato Mash from The Whale Raw Bar

Posted: Updated:

The Chef: Victor FrancoThe Restaurant: The Whale Raw BarThe Dish: Bahamian Sea Scallops with Sweet Potato Mash


4 u-10 sea scallops1/4 red onion, sliced3 Tbs. of white wine3 Tbs. of dark rumjuice of 1/2 a lime 1 vanilla bean1 cup and 1 Tbs. of brown sugar1 cup of heavy cream8 Tbs. of butter3 sweet potatoes1 Tbs. of ground cinnamon1 tsp. of honeysalt, to taste pepper, to taste3 Tbs. of blackening spice2 Tbs. of vegetable oil

Method of Preparation:

- Begin by making a vanilla-rum sauce. In a hot pan, add red onion, white wine, rum, lime juice, vanilla bean and brown sugar. Let this reduce.

- Then, add heavy cream and butter and mix it all together. Make sure to strain the sauce and set it to the side. Chef Victor says to keep the sauce at room temperature.

- Next, move on the sweet potato mash. First, boil the sweet potatoes and then transfer them to a mixing bowl.

- Add ground cinnamon, one cup of brown sugar, honey and four tablespoons of butter. Whisk this all together and season with a pinch of salt and pepper.

- Now, rub the scallops with a blackening spice and a little salt and pepper.

- Then, sear the scallops in a hot pan with vegetable oil. Chef Victor recommends medium rare to medium.

To Plate:

First, serve the sweet potato mash. Then, at the restaurant they add sautéed spinach, the scallops and the vanilla-rum sauce. You can garnish with scallion.

Serves: 1

Serving Suggestion: Sauvignon Blanc


Note: Take a printed copy of the recipe and receive a complimentary cocktail with the purchase of an entree. Valid for one month from the air date. (one per person)

Whale Raw Bar 7619 North State Road 7 Parkland, FL 33073(954)

Powered by WorldNow

Sunbeam Television Corp
1401 79th Street Causeway
Miami, FL 33141

Switchboard: (305) 751-6692
Newsroom: (305) 795-2777

Can't find something?
Connect with us here:
Powered by WorldNow
All content © Copyright 2000 - 2014 WorldNow and WSVN. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.