It is February and winter is finally showing her true nature. Although I joke that I imagine myself being in a snow globe as I look at the fluffy snowflakes I still think of warmth. Warm blankets, warm socks, warm embraces, and warm flavors. A house warmed by not only the heat but the work of the stove brings about a cozy feeling. It reminds me of family and happiness. Where do we go when we flee from the cold? Winter inspired this recipe. One for the city girl books; a Sweet Potato Bisque with Bacon & Scallops. There are notes of ginger and cilantro, smoky heat from the bacon and crushed red pepper, and a balanced texture with the pumpkin seeds. Sharing with you from my kitchen diary.

Ingredients:

• Sweet Potato (1, large)
• Chicken Broth (1 cup)
• Avocado Oil (2 teaspoons)
• Lime (2 tablespoons)
• Ginger (1 tablespoon)
• Garlic (2 cloves, minced)
• Cilantro (2 tablespoons, finely chopped- save a few sprigs for plating)
• Whole Milk (1/3 cup)
• Heavy Cream (1/3 cup)
• Sour Cream
• Pumpkin Seeds (1 tablespoon, for plating)
• Scallops (1 pound)
• Bacon (2-3 slices, diced)
• Cumin (1 teaspoon)
• Paprika (1 tablespoon)
• Sage (1 teaspoon)
• Thyme (1 tablespoon)
• Sugar (2 teaspoons)
• Salt/Pepper to taste
• Crushed Red Pepper (for plating)

Instructions:

1. Peel and chop the sweet potato into medium/large cubes or disks. (Chopping the sweet potato before boiling, decreases cook time)
2. Boil your sweet potato for 15 minutes or until soft. (Do a fork test, if the sweet potato inst cooked thoroughly the bisque may become lumpy)
3. While potatoes are boiling prepare bacon and scallops. Cook bacon dices in a skillet until brown and crispy. Remove cooked bacon from oil and set aside.
4. Drain your sweet potatoes and transfer to a large mixing bowl.
5. Add chicken broth, milk, heavy cream, 1 tablespoon of lime juice, cumin, paprika, thyme, sage, sugar and mix/blend together. * I used a hand mixture because I was aiming for a whipped texture. A blender works as well.
6. When sweet potatoes are thoroughly mixed transfer to a medium sauce pan, add cilantro, salt, pepper. Cover and cook on medium to low(simmer) heat for 4-6 minutes.
7. While bisque is simmering pat scallops dry and season with salt, pepper.
8. Saute ginger, garlic, and scallops in a skillet with avocado oil. Add the remaining lime juice. Cook scallops for 2 minutes, flip, and cook for 2 additional minutes.
9. Plate bisque and top with sour cream, scallops, bacon, pumpkin seeds, cilantro, and a sprinkle of crushed red pepper. Enjoy!