Seared Scallops and Brown Buttered Sweet Potatoes
American Kitchen

Seared Scallops and Brown Buttered Sweet Potatoes

The simplest of meals are the best, hands down. Whether you’re in a fine dining restaurant or at home, the best meals are the ones made with just a few ingredients, focusing on the freshness of those ingredients and showcasing them in the greatest light possible. That’s what this recipe is with just six ingredients (sweet potatoes, cream, sage, olive oil, butter, and fresh scallops), you can recreate this incredible meal at home.

 

Seared Scallops and Brown Buttered Sweet Potatoes is the kind of meal that if you’re hosting a holiday dinner party, is what you want to serve as your entree dish. It’s a showstopper, packed with flavor using very little ingredients. We’re using fresh, seasonal ingredients - that’s the important part. Sweet potatoes are at their prime in the winter, after they’ve had the time to become the hearty root vegetables we need this season - full of beta-carotene, sweet potatoes are packed with nutrients that will sustain your body through the harsh winter. These sweet potatoes are cooked until soft and then blended with rich, nutty brown butter, seasoned with salt and pepper and are the best to a great dish.

 

To bring it all together, you’re going to pan-fry fresh sage leaves in olive oil. This will be the same pan you’ll be searing your scallops, so you’ll be infusing the herbaceous flavor starting now. Heat the olive oil and quickly pan fry the sage leaves until crisp - they’re a great addition to this winter-inspired dish.

 

In come the fresh scallops, the sweet scallops that if you’re lucky to live along a coastline or have access to a great fish market, you’ll be seeing in them in the markets between October and March, so they’re the perfect winter seafood to enjoy. Now, to get the perfectly seared scallop, you don’t need to be a professional chef, you just need to have the right tool: a gorgeous, nonstick sauté pan (the same one you used to pan-fry the sage). Starting with a super hot pan, the scallops are placed and seared for 3-4 minutes - do not touch them while they sear! Once they are perfectly seared, you’ll be able to turn them. If they stick when you try to turn them, it means they are not yet fully seared. Be patient and you’ll have lovely seared scallops, just like a restaurant chef! For this recipe, we used the sweetest and freshest bay scallops - these are smaller in size but are so delicate in flavor - if you see them in the market, give them a try.

 

To serve at your dinner party, plate the brown buttered sweet potato puree on the bottom, top with scallops, and arrange a few crisp sage leaves around the dish and voila - dinner is served!

 

Serves 4

Ingredients:
4 medium sweet potatoes
1/2 cup heavy cream
1/2 stick unsalted butter
1 bunch fresh sage
1/4 cup olive oil
2 pounds fresh scallops, muscle removed
Salt and pepper, to taste

Directions:

1In a medium saucepan, bring a few quarts of water to a simmer. In the meantime, peel and roughly chop the sweet potatoes. Cook them in boiling, salted water until soft.

2. While they cook, in a smaller pan cook the butter over medium heat slowly until it starts turning brown. Remove quickly from heat and reserve.

3. Drain and return to the pan, adding the cream and brown butter - puree with an immersion blender right in the pan or transfer to a blender for a smooth puree.

4. In your American Kitchen Cookware 10in Nonstick Frying Pan, place the olive oil and heat up slowly to high heat. Drop the fresh sage leaves and pan-fry until crisp. Remove from pan and place on paper towel to drain.

5. Remove half the olive oil and bring the pan back up to medium-high heat. Slowly place the scallops in the pan and cook on one side for a few minutes until seared - do not overcrowd the pan and only cook a few at a time so the pan stays hot.

6. Flip the scallops and quickly remove for the pan - no need to cook on the other side as the spring will cook them through enough.

7. To serve at your dinner party, plate the brown buttered sweet potato puree on the bottom, top with scallops, and arrange a few crisp sage leaves around the dish.

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