Sous Vide Scallops with a Grapefruit/Red Onion Salsa served with Collards and Bacon; Prosciutto and sage wrapped Chicken Breasts with Sweet Potato Waffle Fries and Salad; Hake and Sweet Potato Curry

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I know, I know, this took forever. So? I took a little break for the holiday. Sue me. Side note: Whole30 Thanksgiving was super successful. Blog post to come. Maybe in a few weeks. 😀 hahahahaha!

Anyhoo. Here’s these recipes.

Sous Vide Scallops with a Grapefruit/Red Onion Salsa served with Collards and Bacon

Ingredients:

  • 1 lb. scallops
  • 1 medium red onion, chopped
  • 1 ripe grapefruit, segmented
  • olive oil
  • ghee
  • 1 head collard greens, chopped
  • 4 slices of bacon, sliced into 1/2″ strips
  • 1 clove garlic, minced
  • salt and pepper to taste

Preparation:

  1. Set the sous vide to 123 F. (Alternately the scallops can be cooked in a skillet, 2 – 3 minutes per side. Set aside and skip ahead to step 3).
  2. Salt and pepper scallops and place in a bag. Pour a tablespoon of olive oil over them and seal the bag. Place into the sous vide and cook for 30 minutes. Drain and dry the scallops.
  3. Meanwhile, add 2 tablespoons of ghee to a skillet over medium high heat. Add onion and cook until soft, about 5 minutes. Add grapefruit and stir to incorporate. If you want the segments to remain intact be gentle…I messed them up and ended up with a relish-like substance…which was also yummers, (hey, it all tastes the same going down) but still. Reduce heat and continue cooking for another few minutes.
  4. Add the bacon to another skillet and cook through. Once it’s cooked, add the garlic and cook until fragrant, about 1 minute, and then add the collards. (Do not remove the bacon fat!!) Cook collards through for about 2 – 3 minutes.
  5. Add the scallops to the pot with the grapefruit/red onion mixture and sear on each side, about 1 minute per side.
  6. Plate, and eat.

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Prosciutto and sage wrapped Chicken Breasts with Sweet Potato Waffle Fries and Salad

Ingredients:

  • 1 lb. boneless, skinless chicken breast
  • 14 oz. (or so) prosciutto slices
  • 1 large or 2 small sweet potatoes
  • ghee
  • avocado or coconut oil
  • fresh sage
  • salt and pepper to taste
  • Salad ingredients (I’ll let you create your own. I use Ume Vinegar generally to dress unless I feel like getting fancy)

Preparation:

  1. Preheat oven to 400 F.
  2. With a mandolin on the curvy setting, slice sweet potatoes to 1/2 inch slices. If you don’t have a mandolin, they just won’t be waffled.
  3. Spread sweet potatoes in a single layer on a baking sheet. Sprinkle with salt and pepper and three or four tablespoons of avocado or coconut oil. Place in oven and cook for 20 minutes or until browned to your liking, flipping once midway.
  4. Meanwhile, lay prosciutto slices on a cutting board and lay sage leaves on each. Place chicken, one fillet per slice, atop each. Salt and pepper each, then wrap the chicken in the prosciutto slices.
  5. Heat 2 tablespoons of ghee in a skillet over medium high heat. Add the prosciutto-wrapped chicken and cook 4 – 5 minutes on each side. Garnish with some chopped sage and serve with salad and sweet potatoes.

Hake and Sweet Potato Curry

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Ingredients:

  • 1 lb. hake, chopped into bite sized pieces
  • 1 sweet potato, chopped
  • 1 can coconut milk
  • 1/2 pound tomatoes, chopped
  • 1 medium onion, chopped
  • 1 teaspoon mustard seeds
  • 10 curry leaves
  • 1 teaspoon cumin seeds
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1/2 teaspoon tumeric
  • ghee
  • coarse sea salt and pepper to taste
  • fresh cilantro for garnish

Preparation:

  1. Add 2 tablespoons of ghee to a skillet over medium high heat. Once melted, add onion and cook until soft and slightly browned, about 10 minutes.
  2. Add tomatoes to skillet. Salt and pepper the mixture, stir, and cook through until the tomatoes are fragrant and dark, about another 10 minutes.
  3. Allow to cool for a few minutes and then transfer the whole shebang to a blender. Blend at high speed until the mixture is smooth.
  4. In a deep, heavy pot like a dutch oven over high heat, add a tablespoon of ghee. Once melted, add the mustard seeds, curry leaves and cumin seeds and cook until fragrant, about a minute. Add the tomato and onion mixture and the can of coconut milk and stir. Bring to a boil and add the cumin, paprika and tumeric. Add the sweet potatoes and cook until potatoes a fork goes through one easily, about 10 or 15 minutes.
  5. Salt and pepper the fish, and then add it to the pot. Cover and cook for 2 minutes, then turn off the heat and allow to sit for another 6 minutes. Top with cilantro and eat immediately.

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