Seared Sea Scallops
- ½ cup Don Q Añejo rum
- 1½ sticks Butter
- ½ Large sweet Vidalia onion sliced
- ¼ tsp Fennel seed
- ¼ tsp Thyme
- ¼ tsp Crushed red pepper
- 1 tbsp Brown sugar
- 2 Green onions sliced
- 1 Large sweet potato thinly sliced into chips
- 10 to 12 Giant sea scallops
- ½ cup Canola cooking oil
- PROCEDURE: Melt butter in skillet. Add sliced onions, fennel, thyme, brown sugar and red pepper. Cook until onions are tender and begin to caramelize. Add scallops and sauté for 2 minutes per side. Pour the Don Q Añejo Rum over scallops and continue to simmer until they start to brown slightly. In another skillet, heat canola oil over high heat. Drop in sweet potato chips and fry until they begin to crisp. Serve scallops over chips.
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