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

Submitted by Norelllaura1

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

 

• Ready In: 1hr 35mins
• Ingredients: 14
• Serves: 8

ingredients

• 2 sweet potatoes, large
• 1 cup orange juice (fresh squeezed if possible)
• 1⁄2 cup sugar
• salt and pepper
• 1 lb wild mushroom (any mix of black trumpets, chanterelles, cremini, enoki, shiitake, etc.)
• vegetable oil
• 1 fennel bulb, and fronds (sliced thin or chopped, chopped)
• 1 garlic clove
• salt
• 1 tablespoon creme fraiche or 1 tablespoon sour cream
• 24 large scallops
• Wondra Flour
• 2 tablespoons butter
• 1⁄4 cup balsamic vinegar (white balsamic)

directions

1. For the Sweet Potatoes:

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3. Bake sweet potatoes at 350 to 400 degrees for 45 minutes. Clean out the pulp and discard the skins.
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. For the Mushrooms:

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7. Clean and dry mushrooms well.
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. Season well with salt. Finish with creme fraiche (or sour cream) and chopped fennel frondss for color.

10. For the Sacallops:

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12. Wash, then dry scallops with a paper towel and dust with Wondra flour.
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. To Finish:

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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.