Seared Scallop with Yam Veloute

By Chef Tim Hollingsworth

Renowned Chef Tim Hollingsworth offers Insiders a delectable seared scallop with yam veloute & creamed romaine. 

Ingredients

Yam Veloute

2 Medium Sized Yams

1/4 Stick Unsalted Butter

1 tsp Sugar 

2 tsp Fluer de sel (Kosher is fine)

3 sprigs Fresh Thyme 

2 Garlic Cloves Peeled and split in half

7 turns Fresh Ground Black Pepper 

Aluminum foil or le creuset 

1 cup Heavy Cream, hot

1 Tbsp Apple Cider Vinegar

3 oz Bourbon Maple Syrup (optional)

In a Le Cresuet pot or in a foil packet, arrange yams. Top with butter, sugar, 1 tsp of the Salt, garlic cloves, pepper, and thyme. 

Bake @350 degrees for 1 hour then let rest with the lid on  (or closed foil) for a minimum of 1 hour (longer is better). After the waiting period, peel yams with your hands (the skins should come right off). Place the soft yams into the blender with heavy cream, apple cider vinegar, the remaining salt, and optional maple syrup.

Creamed Romain: 

3 ea Romaine  - washed and diced (must be very dry)

4 Tbsp Creme Fraiche  

1/4 tsp Champagne Vinegar

1 tsp Fluer de sel 

4 turns Fresh Ground Black pepper 

1 Tbsp Canola oil for cooking

In a large sautee pan, heat canola oil over medium-high heat. Once it reaches the smoke point then add your diced and dry romaine. Next, add in salt and pepper and allow to cook until it starts to pick up some color around the edges. At that point, transfer to a heatproof mixing bowl. Once at room temperature, add in creme fraiche and champagne vinegar. Combine

Scallops:

8 ea Cleaned whole U-10 Scallops  

3 Tbsp Canola oil for cooking 

Kosher salt  and fresh cracked pepper 

1 Tbsp Unsalted Butter

In a medium sautee pan on medium-high heat, add your canola oil. Season scallops with salt. Once you reach a medium smoke point place scallops in the pan seat on one side. Check to make sure the scallops are golden brown (3-5 minutes). Turn temperature to medium-low and add 1 Tbsp unsalted butter. Once butter is melted, flip your scallops and turn the heat completely off. 

Arrange on your serving platter by pouring the yam veloute onto platter, arrange romaine in one are, and add seared scallops on top .