Chef Maxwell's Scallops, griddle cakes and onion confit perfect blend

Red Onion Confit

1 pound red onion, julienned
2 ounces honey
2 ounces red wine vinegar
2 ounces dry red wine
Pepper to taste

Combine all ingredients except salt and pepper. Cook over low heat until the mixture has the consistency of marmalade-about 30 minutes. Add pepper to taste.

Potato and Sausage Griddlecakes

½ pound Russet potato
½ pound cooked mashed potatoes
½ pound all-purpose flour
1 pound ground sausage
1 cup milk
1 whole egg
Salt and pepper

Grate raw potatoes and mix with cooked mashed potatoes. Add salt, pepper and flour to mixture. Beat egg and add with just enough milk that will make a batter that will drop from a spoon. Cook and crumble the sausage, drain, then fold into the potato mixture. Drop by tablespoons onto a hot griddle or frying pan. Cook over moderate heat for three to four minutes on each side.

Benne Crusted Scallops

16 u-10 Atlantic scallops
1 cup Benne seeds (sesame seeds)
¼ cup Canola oil
Salt and pepper

Season scallops with salt and pepper. Place Benne seeds on a plate. Pat down top and bottom side of each scallop in seeds.