Epicurean Charlotte

Food & Wine Magazine


March/April Recipes

Wake Up Your Taste Buds this Spring

Seared Scallops with Sweet Potato Hash
Chef Aeisha Davis • Turnhouse Grille


• 4 medium sweet potatoes, diced
• 4 tbsp blackening spice
• ¼ c olive oil
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 1 small yellow bell pepper, diced
• 2 tsp shallots
• 2 tsp garlic
• ½ c cooked chopped bacon
• 3 scallops per person

Place diced sweet potatoes in a bowl with olive oil and blackening spice, mix well. Place on a cookie sheet and cook for 20 minutes or until sweet potatoes are soft. Let cool.

Heat a teaspoon of oil in a large sauté pan, add peppers, garlic, and shallots. Let sweat, then add the roasted sweet potatoes and bacon. Continue to cook until peppers are soft.

Season scallops on both sides with salt and pepper. Heat 1 tablespoon oil in a nonstick skillet over high heat until just smoking. Add scallops in single layer, flat side down, and cook, without moving, until well browned, 1.5 to 2 minutes. Flip scallops and cook for another minute. Serve scallops over sweet potato hash.

Vegetable Pot Pie
Chef Eric Gabrynowicz • Tupelo Honey


• 2 sheets frozen puff pastry
• 1 egg
• 1 tsp + 2½ tsp kosher salt
• 6 oz baby carrots
• 6 oz green beans, halved
• 4 oz okra, cut into ½” medallions
• 6 oz butternut squash, small dice
• ¼ c olive oil
• 1 tsp kosher salt
• ¼ tsp black pepper
• ½ c all-purpose flour
• 3 tbsp olive oil
• 1 c + 3 tbsp heavy cream
• 3 1/3 c whole milk
• rounded ½ tsp sage, dried, rubbed
• rounded ½ tsp creole seasoning
• ¼ tsp white pepper

Cut the frozen puff pastry dough into (4) 5”x5” squares. Beat the egg until smooth, adding water if necessary to thin out the egg wash. Using a pastry brush, gently brush each square with egg wash, and sprinkle with salt. Bake according to package directions until crisp and golden brown.

Toss the vegetables with olive oil and season with salt and pepper. Roast at 375°F for 15 to 20 minutes, or until tender. In a large pot, heat the oil over medium-high heat. Whisk in the flour and stir until smooth, about a minute. Slowly whisk in the milk and cream until smooth. Bring to a boil and cook for about a minute, until thickened. Add the seasoning and whisk to thoroughly combine. Add the roasted vegetables and gently stir to coat them. Divide the mixture into four equal portions, top with puff pastry squares and serve.