Pan Roasted Scallops W Sweet Potato Puree And Walnut Vinaigrette Recipes
PAN ROASTED SCALLOPS W SWEET POTATO PUREE AND WALNUT VINAIGRETTE
I found this recipe from the website of the Hell's Kitchen TV show and made only one or two small changes. It's as fancy as anything they serve on the show and my boyfriend said it was the best thing I'd ever cooked for him! Of course fresh scallops are not cheap but this is an excellent dish for a special or romantic occasion where you want to impress. This is a small portion so be sure to supplement with a hearty side dish. Alternatively, this can be served as an appetizer.
Provided by Jess March
Categories < 4 Hours
Time 1h6m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- 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!
Nutrition Facts : Calories 465.8, Fat 43.3, SaturatedFat 7.7, Cholesterol 30.1, Sodium 120.2, Carbohydrate 10.8, Fiber 2.3, Sugar 5.4, Protein 12.7
BROWN-BUTTER SEA SCALLOPS WITH GINGER SWEET POTATOES WW
Entered for safe-keeping. Scallops and sweet potatoes fit my WW and cholesterol-reduction diet very nicely. Each serving is 4 pts. From WW's "Simply the Best All American".
Provided by KateL
Categories One Dish Meal
Time 54m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- PREPARE SWEET POTATOES:.
- Preheat the oven to 400 degrees Fahrenheit. Pierce the potatoes in several places.
- Bake sweet potatoes until tender, about 45 minutes.
- Halve the potatoes lengthwise, and scoop the pulp into a medium bowl.
- Stir in the milk, ginger, salt and pepper.
- Beat with an electric mixer at low speed until blended and smooth; keep warm.
- PREPARE SCALLOPS:.
- Heat the butter in a large nonstick skillet over medium-high heat. Cook until the butter just begins to brown slightly.
- Add the scallops, cook, turning once, until browned on the outside, and just opaque in the center, about 1 minute on each side.
- Sprinkle with the scallions and serve with the potatoes.
Nutrition Facts : Calories 211.3, Fat 3.5, SaturatedFat 2, Cholesterol 28.6, Sodium 715.1, Carbohydrate 31.2, Fiber 4.1, Sugar 5.6, Protein 13.7
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