Seared Scallops over Roasted Sweet Potato Puree with Pickled Mustard Seeds

Name: Seared Scallops over Roasted Sweet Potato Puree with Pickled Mustard Seeds
Yield: 3 serving
Ingredients: 1 cup yellow mustard seed; 1 ¾ cups apple cider vinegar; 1 ¼ teaspoons salt; 2 tablespoons light brown sugar; 2 tablespoons honey; ¼ teaspoon Turmeric; 6 tablespoons unsalted butter; 1 shallot; 1 garlic; 2 sweet potato; ½ to ⅔ cup heavy cream; salt; black pepper; 2 tablespoons vegetable oil; 2 tablespoons unsalted butter; 6 (U10) sea scallop; salt; black pepper

User Reviews

5

16 reviews

Excellent

Servings
3
Course
Dinner

Seared Scallops over Roasted Sweet Potato Puree with Pickled Mustard Seeds

Joelle Cantu

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

pickled mustard seeds

1 cup yellow mustard seed rinsed and drained
1 ¾ cups apple cider vinegar 2 tablespoons, divided
1 ¼ teaspoons salt
2 tablespoons light brown sugar
2 tablespoons honey
¼ teaspoon Turmeric

roasted sweet potato puree

6 tablespoons unsalted butter divided
1 shallot large, minced
1 garlic large clove, minced
2 sweet potato large, cleaned and pricked all over with a fork
½ to ⅔ cup heavy cream
salt to taste
black pepper to taste

scallops

2 tablespoons vegetable oil
2 tablespoons unsalted butter divided
6 (U10) sea scallop crescent shaped muscle on the side of scallops, should come off easily, abductor muscles removed
salt to taste
black pepper to taste

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Instructions

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Pickled mustard seeds: Pour mustard seeds, 1 1/2 cups vinegar and salt into a saucepan and allow mixture to sit for at least 1 hour and up to 12 hours.
Transfer mixture to the stove, add sugar, honey and turmeric and simmer over medium-low heat, for about 20 to 25 minutes, stirring frequently.
Remove mixture from heat and stir in remaining vinegar. Taste and adjust seasonings. Transfer to a jar and store until ready to use.
Roasted sweet potato puree: Preheat oven to 375˚F. Place sweet potatoes directly onto center rack and roast until fork tender, 30 to 40 minutes.
Remove sweet potatoes from oven and cool until able to handle.
While sweet potato cools, place a medium skillet over medium heat and add 2 tablespoons butter. Add shallots and garlic and sauté for 3 to 4 minutes.
Transfer mixture to well of blender.
Peel potatoes and add flesh into the well of a blender with shallots and garlic, discard skins.
Add heavy cream to blender and puree and season with salt and pepper. With the motor running, add remaining butter, 1 tablespoon at a time until fully incorporated and potatoes and silky smooth. Adjust seasonings.
Scallops: Pat scallops dry and season with salt and pepper. Place a large skillet over medium-high heat and add oil. Once oil is hot, add 1 tablespoons butter and scallops.
Allow scallops to sear, untouched to develop a nice, brown crust, 3 to 4 minutes.
Flip each scallop (they should pull away from the pan very easily or they are not ready yet) and sear the other side for an additional 3 to 4 minutes.
Add remaining tablespoon butter to skillet, tilt pan away from you and spoon melted butter over each scallop a few times. Remove from heat and adjust seasonings.
Serving: Spread sweet potato puree onto plates and top with scallops. Drizzle a small amount of pan juices over each scallop and top with a small spoonful of pickled mustard. Serve.