Ingredients
Scale
- 1 pound large sea scallops, fresh or thawed
- 1 large sweet potato (about 1 pound), peeled and cut into 1-inch cubes
- 1 small crown broccoli, cut into small florets
- 1 red bell pepper, seeded and cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper
- 4 slices bacon
- 3 tablespoons unsalted butter
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- ½ teaspoon cayenne pepper
- ¼ cup fresh parsley, chopped
Instructions
- Preheat oven to 425°F. Line baking pan with aluminum foil.
- Place sweet potatoes, broccoli and red peppers on baking sheet. Drizzle with 2 tablespoons of olive oil, ½ teaspoon salt and ½ teaspoon black pepper. Stir with a spatula to combine well. Cook for 10 minutes, stirring with a spatula halfway through.
- While vegetables are cooking, prepare the maple-bacon butter sauce. In a small skillet, heat 1 tablespoon olive oil over medium heat. Add bacon to skillet and cook for 4 to 5 minutes. Remove bacon and set on a plate; drain fat from skillet. Chop bacon once cooled.
- Return skillet to stove, and combine remaining 1 tablespoon olive oil, butter, maple syrup, lime juice and cayenne pepper. Heat over medium heat until starting to boil, then turn off heat and stir. Set aside.
- When vegetables are starting to turn golden, remove vegetables from oven and move to one end of sheet pan. Add scallops to other end of sheet pan. Sprinkle with chopped bacon and drizzle sauce on top of scallops and vegetables.
- Return pan to oven. Lower oven temperature to 350°F. Cook for about 10 minutes, or until scallops are cooked through.
- Garnish with fresh parsley and serve hot.
- Category: Scallops