Pan Roasted Scallops W Sweet Potato Puree And Walnut Vinaigrette Recipes

SCALLOPS IN ROAST SWEET POTATO & CURRY PUREE

Steps:

• Preheat oven to 425F.
• Puncture sweet potatoes several times with a fork and place on a foil lined baking sheet. Roast, (turning sweet potatoes ~ 3 times) ~ 50-60 minutes or until sweet potato is tender. The sweet potatoes will ooze some gooey juices that may burn on the foil. Don't worry about.
• Remove from oven, slice open carefully (it will be hot!), and allow to cool ~ 5-10 minutes. Remove the skin (it should pull off very easily) and cut the flesh into 1 1/2" chunks.
• Bring a small pot to medium high heat and add the butter. Add onions to melted butter, reduce heat, cover, and sweat the onions (stirring occasionally) ~ 5-8 minutes or until translucent (you don't want the onions to brown). Add ginger, curry, and garam masala. Cook ~ 1 minute, stirring.
• Toss the sweet potato chunks in and add the broth to cover by 1 inch. Always err on the side of less liquid as you can always add more after you blend the soup. Bring to a boil, reduce heat to a simmer and cook 15-20 minutes.
• Rinse scallops to remove any unseen sand. Gently pull of the side muscle if it's there - it's easy - don't be intimidated! See raw scallop picture - there is one scallop in the bottom right with the muscle still attached and the others pulled off to the right on the plate.
• Dry scallops and lightly salt and pepper. Drying is important - it will help you get a better sear.
• Bring a large nonstick pan to medium high heat and add the butter and olive oil. Add scallops in single layer - don't overcrowd the pan. Cook ~ 2 minutes on the first side or until golden brown, flip and cook 1 1/2 - 2 minutes on the second side or until golden brown.
• Plate the puree and add scallops on top of puree. Enjoy! Beckie

SCALLOP AND POTATO SAUTE

Steps:

• In a small skillet over medium heat, cook potatoes in 1 tablespoon oil until golden brown and tender, about 12 minutes. Remove and keep warm. In the same skillet, heat remaining oil. Cook and stir scallops for 2 minutes. Add garlic and lemon juice; cook and stir 1-2 minutes longer or until scallops are firm and opaque., Add parsley, salt and pepper. Return potatoes to pan; heat through. Serve with lemon if desired.

PAN-SEARED LEMON AND GARLIC SCALLOPS

Steps:

• Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
• Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
• At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
• Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.

BAKED SCALLOPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
• Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
• Bake in pre-heated oven until scallops are firm, about 20 minutes.

BROWN-BUTTER SEA SCALLOPS WITH GINGER SWEET POTATOES WW

Steps:

• PREPARE SWEET POTATOES:.
• Preheat the oven to 400 degrees Fahrenheit. Pierce the potatoes in several places.
• Bake sweet potatoes until tender, about 45 minutes.
• Halve the potatoes lengthwise, and scoop the pulp into a medium bowl.
• Stir in the milk, ginger, salt and pepper.
• Beat with an electric mixer at low speed until blended and smooth; keep warm.
• PREPARE SCALLOPS:.
• Heat the butter in a large nonstick skillet over medium-high heat. Cook until the butter just begins to brown slightly.
• Add the scallops, cook, turning once, until browned on the outside, and just opaque in the center, about 1 minute on each side.
• Sprinkle with the scallions and serve with the potatoes.

PAN ROASTED SCALLOPS W SWEET POTATO PUREE AND WALNUT VINAIGRETTE

Steps:

• Preheat oven to 350°F.
• For the puree: Wash the yam and towel dry. Puncture it with a fork in several places, season it with salt and pepper, wrap it in a damp paper towel and microwave on high for approximately 3 minutes (until the center is cooked and soft). Cut the cooked yam in half long ways and scoop out the flesh. Puree in a food processor or with a blender. Season with butter, salt, and pepper to taste. Set aside.
• For the vinaigrette: Place walnuts on a baking sheet and cover with the granulated sugar. Bake at 350 for 7-8 minutes. Remove from oven and cool. Then, in a bowl, whisk together the walnut oil, 4 tsp of olive oil, vinegar, walnuts, and shallots. Season with salt and pepper and set aside.
• For the scallops: Season the scallops with salt and pepper on both sides. Heat a non-stick pan on high heat (7 out of 10 on my stove) with the remaining 1 tsp of olive oil. Sauté the scallops a few minutes on each side until golden brown. Total sauté time should be about 6 minutes.
• Once scallops are ready, quickly toss 2 tsps of the vinaigrette with the arugula leaves in a separate bowl.
• For assembly: Spread the puree onto each plate into a flat pancake (you can warm the puree in the microwave if it has become cold). Top the puree pancakes with a small pile of seasoned arugula leaves. Then place 3 sautéed scallops on top of the leaves. Finish each plate by drizzling the vinaigrette over the top, drizzling around the plates edge for a "gourmet" finish!