Smoky Maple Sirloin and Bacon Jam Scallops with cheesy potatoes and green beans

12 oz Sirloin Steaks

8 oz Yukon potatoes

4 oz fire roasted diced tomatoes

1/4 cup brown sugar

2 Tbsp bacon bits

1 tsp smoked maple seasoning

8 oz green beans

8 oz scallops

1 shallot

3 Tbsp red wine vinegar

2 Tbsp shredded parmesan cheese

6 chive springs

1/2 tsp garlic salt 

Make the Potatoes

Mince chives

Slice potatoes into thin rounds

Place potatoes on prepared baking sheet and toss with 1 Tbsp olive oil, cheese, 1/4 tsp salt and a pinch of pepper.  Massage oil and seasoning into potatoes.

Spread into a single layer on one half of baking sheet.  Roast in hot oven for 10 minutes.

While potatoes roast, continue recipe.

Make the Jam

Peel and mince the shallot.

Place a small non-stick pan over medium heat and add 1 tsp olive oil.  Add shallot to hot pan and stir occasionally until translucent, 4 - 5 minutes.

Add tomatoes, vinegar, and sugar.  Lower heat to medium-low.  Stir often until thickened, 6 -8 minutes.

Remove from burner.  Transfer to a mixing bowl and stir in bacon.  Cover and set aside.

While jam cooks, continue recipe.  

Finish to Potatoes and Green Beans

After 10 minutes, carefully remove baking sheet from oven.

In another mixing bowl, combine green beans, 1 tsp of olive oil, garlic salt, and a pinch of pepper.  Transfer to empty half of baking sheet.  Spread green beans into a single layer on their side.  Baking sheet will be hot!  Use a utensil.  

Roast in hot oven until potatoes and green beans are tender, 15 - 20 minutes.   

While veggies roast, continue recipe.  

Cook the Steak

Pat steaks dry and season both sides with 1/4 tsp salt and smoked maple seasoning.

Place a medium non-stick pan over medium heat.  Add 1 tsp olive oil and steaks to hot pan, and cook until steak reaches desired doneness, or 4 - 6 minutes per side for medium/medium-well.  

Steak thickness can vary; if you receive a thinner steak. we recommend checking for doneness sooner.  Remove from burner.  Transfer to a plate.  Rest 3 minutes.  

Wipe pan clean and reserve.

Cook Scallops and Finish Dish

Pat scallops dry. Season with a pinch of salt and pepper.  Scallops will vary in amount as they are portioned by weight.  Don't worry, the sweet flavor and tender texture will be the same.