Scallops with Bacon Bourbon Jam over Sweet Potatoes

Bacon Jam compliments the sweet potatoes perfectly. Serve with Blistered Tomato Brussel Sprout Salad and bread for a filling, comforting meal.

Bacon Bourbon Jam:


  • 1-1/2 Lb. thick cut bacon
  • 2 C. shallots, minced
  • 1 sweet onion, minced
  • 4 cloves garlicS, minced
  • 1 chipotle pepper with 1 Tbsp adobo sauce
  • 1/2 C. bourbon
  • 1/2 C. maple syrup
  • 1/4 C. balsamic vinegar
  • 1/2 C. brown sugar

Cook bacon until extra crispy, reserving 2 Tbsp of grease.  Remove to paper towels to drain. When cool enough to handle, tear into small pieces.

Add onions to pan with grease and cook over medium, stirring occasionally until caramelized, about 40 minutes to an hour.

Add garlic, chipotle, and sauce and cook another minute.

Add syrup and bourbon, bring to a boil and cook 2-3 minutes.

Add bacon, reduce heat and simmer 2-3 minutes.

Add brown sugar and vinegar, simmer until it becomes a jam consistency, about 10-15 minutes.

Store extra jam in the fridge to add to anything you like!

Sweet Potatoes:


  • 2 large sweet potatoes, peeled and cut into 1 inch cubes
  • 6 Tbsp. butter
  • 1/2 C. cream
  • 2 Tbsp. maple syrup
  • salt and pepper to taste

Boil potatoes until soft, about 15 minutes. Add to large bowl with the remaining ingredients and mash until smooth, I like to use a hand mixer.


  • 12 large scallops
  • 1 Tbsp. cajun seasoning
  • salt and pepper to taste
  • 2 Tbsp butter

In a large bowl toss scallops with seasoning until coated.

Heat butter in a skillet, cook scallops until done, about 2 minutes per side.

To Serve:

Place 4-5 scallops on top of a nice helping of potatoes and top with bacon bourbon jam. Green onions are a great garnish if you are feeling it. Delicious!



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