Pan Seared Scallops on Sweet Potato Puree with Balsamic Mushrooms
2 or 3 sweet potatoes
7-9 scallops thawed
About a cup of your favorite mushrooms
2 tablespoons of olive oil
3 tablespoons of butter
1 tablespoon of balsamic vinegar (I use a glaze)
½ teaspoon of cinnamon (optional)
1 teaspoon of brown sugar (optional)
Salt & Pepper to taste
Bake sweet potatoes at 375 for about an hour and half till tender. Remove from skin place in mixing bowl, add about a tablespoon of butter, cinnamon, brown sugar (optional) and salt and pepper to taste. Puree mixture, cover and set aside while keeping warm. In a piping hot pan, add enough olive oil to coat pan, sauté mushrooms for 3-5 minutes until they start to get tender. Add about a tablespoon of butter and continue cooking for a few minutes and finish off with balsamic vinegar. Set aside and keep warm. Cook scallops at the very end as they only take a few minutes. Making sure scallops are thawed and completely dry, add salt & pepper to both sides and place in piping hot pan with olive oil. Place scallops in a clock wise pattern so you know which ones hit the pan first. Try not to disturb scallops for the first 90 seconds so you get that nice caramelization on each side. Depending on the size of the scallops will depend on how long you cook each side. Be careful as to not overcook them.
Hope you’ll make this for the ones you love, and thanks for stopping by – Butter
Comments