Pan-Roasted Scallops W/Orange Sweet Potato Puree, Wild Mushrooms
- 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
-
For the Sweet Potatoes:
- -----------------------.
- Bake sweet potatoes at 350 to 400 degrees for 45 minutes. Clean out the pulp and discard the skins.
- 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.
-
For the Mushrooms:
- ------------------.
- Clean and dry mushrooms well.
- 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.
- Season well with salt. Finish with creme fraiche (or sour cream) and chopped fennel frondss for color.
-
For the Sacallops:
- ------------------.
- Wash, then dry scallops with a paper towel and dust with Wondra flour.
- 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.
-
To Finish:
- ----------.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Norelllaura1
Highlands, NJ
I'm a single mom of an 11 year old boy. I work full-time and love to cook. My son (and his friends)love to eat my cooking. Mostly we eat seafood because we love it and it's quick to cook. I love fishing (of course) biking, hiking, gardening and reading. We have a cat, Hooligan; and yes, there is a good reason for that name.