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https://www.lifestylefood.com.au/recipes/1650/pan-roasted-diver-scallops-with-sweet-potato-puree-walnut-vinaigrette

LifestyleFOOD.com.au

Pan Roasted Diver Scallops with sweet potato puree, walnut vinaigrette

Ingredients

  • sweet potato puree

  • 1 Sweet potato

  • Salt

  • Pepper

  • 3 tablespoons soft Butter

  • Vinaigrette

  • 4 oz toasted walnuts

  • 2 oz granulated Sugar

  • 2 oz walnut oil

  • 3 oz blended Olive Oil

  • 2 oz chopped green onion

  • 2 oz red wine vinegar

  • Salt

  • Pepper

  • Scallops

  • Salt

  • Pepper

  • 1 oz blended Olive Oil

  • 5 fresh diver Scallops 10/20 count

  • 1 tablespoon soft Butter

  • 3 oz Baby Arugula

Method

  • sweet potato puree:

  • 1.

    Wash the sweet potato and towel dry.

  • 2.

    Season with salt and pepper and bake at 400 degrees until easily pierced through the center.

  • 3.

    Remove from the oven, allow to cool slightly and peel.

  • 4.

    Puree smooth, season with salt, pepper, and whole butter.

  • Vinaigrette:

  • 1.

    Place the walnut on a baking sheet, sprinkle with the sugar and toast for 7 to 8 minutes at 350F

  • 2.

    Remove from the oven and cool.

  • 3.

    In a large bowl whisk together the walnut oil, 3 ounces of the blended oil, green onions, vinegar, and walnuts.

  • 4.

    Season with salt and pepper and set aside.

  • Scallops:

  • 1.

    Season the scallops on both sides with salt and pepper. Heat a non stick sauté pan with the olive oil.

  • 2.

    Sear the scallops on one side until golden brown.

  • 3.

    Add a teaspoon of whole butter and turn over to cook the other side.

  • 4.

    The scallops should take 5 to 6 minutes to cook.

  • 5.

    Spread the sweet potato puree on the bottom of the plate.

  • 6.

    Arrange the scallops on top of the puree. Dress the

  • 7.

    Scallops with vinaigrette, in a separate bowl toss the arugula with salt and a teaspoon of the dressing.

  • 8.

    Arrange the salad on top of the scallops.

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