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    You are in: Home / Recipes / Pan-Roasted Scallops W/Orange Sweet Potato Puree, Wild Mushrooms Recipe
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    Pan-Roasted Scallops W/Orange Sweet Potato Puree, Wild Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    35 mins

    1 hrs

    Norelllaura1's Note:

    This recipe comes from another Jersey Shore Restaurant that I have eaten at, The Pier Village of Long Branch.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      For the Sweet Potatoes:.
    2. 2
      -----------------------.
    3. 3
      Bake sweet potatoes at 350 to 400 degrees for 45 minutes. Clean out the pulp and discard the skins.
    4. 4
      Place pulp in medium-size heavy saucepan over low heat. Pour orange juice and sugar over the top. Stir constantly for 3 to 5 minutes and reduce until mixture is dry. Season with salt and pepper.
    5. 5
      For the Mushrooms:.
    6. 6
      ------------------.
    7. 7
      Clean and dry mushrooms well.
    8. 8
      In a hot saute pan filmed with vegetable oil, add mushrooms and fennel bulb. Let the mushrooms develop a little color (about 8 to 10 minutes), then lower heat to medium. Add garlic.
    9. 9
      Season well with salt. Finish with creme fraiche (or sour cream) and chopped fennel frondss for color.
    10. 10
      For the Sacallops:.
    11. 11
      ------------------.
    12. 12
      Wash, then dry scallops with a paper towel and dust with Wondra flour.
    13. 13
      Drizzle a little vegetable oil in a medium-hot saute pan. Place scallope in pan. Allow scallops to get golden brown, then turn down heat. Add butter and baste for about 3 minutes, then flip and cook opposite side.
    14. 14
      To Finish:.
    15. 15
      ----------.
    16. 16
      Place a small amount of the sweet potato on the plate. Place 3 scallops on top and smother with creamed mushrooms. Drizzle with balsamic vinegar.

    Ratings & Reviews:

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    Nutritional Facts for Pan-Roasted Scallops W/Orange Sweet Potato Puree, Wild Mushrooms

    Serving Size: 1 (220 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 183.9
     
    Calories from Fat 38
    20%
    Total Fat 4.2 g
    6%
    Saturated Fat 2.3 g
    11%
    Cholesterol 25.0 mg
    8%
    Sodium 129.9 mg
    5%
    Total Carbohydrate 27.4 g
    9%
    Dietary Fiber 2.5 g
    10%
    Sugars 17.4 g
    69%
    Protein 10.4 g
    20%

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