Pan Roasted Scallops W Sweet Potato Puree and Walnut Vinaigrette
- Ready In:
- 1hr 6mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 6 medium fresh scallops
- 1 large yam (or 2 sweet potatoes)
- 1⁄2 cup walnuts
- 5 teaspoons olive oil
- 2 teaspoons granulated sugar
- 3 teaspoons red wine vinegar
- 3 teaspoons walnut oil
- 3 teaspoons chopped shallots (or green onion)
- 2 cups baby arugula leaves
- 1 tablespoon soft butter
- salt
- pepper
directions
- 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!
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RECIPE SUBMITTED BY
I have been living in Brussels for a few years now but Philadelphia is my hometown. I like the tried and true recipes from my childhood but I also love to try new things, cuisines, etc. I am a recovering vegetarian and experimenting with meat dishes more and more.