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

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

• Ready In: 1 hr 35 mins
• 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.