This elegant seared scallop recipe in a roasted sweet potato puree will wow your family or dinner guests. Scallops are pan seared for a couple minutes and served over an easy roast sweet potato puree.

5 Seared Scallops In A Bowl With a Light Layer Of Roasted Sweet Potato Puree

Tip For the Sweet Potato Puree For Seared Scallops

The ginger and curry can add a little bit of heat so go lighter if you're sensitive to spicy foods.

Don't like ginger or curry? Be a sweet potato purist and leave it out or substitute a favorite herb or spice.

Don't have time to roast the sweet potatoes? Skip the roasting and peel and dice and throw them in the pot after cooking the onions. Add the broth and cover the sweet potatoes by ~ 1". Bring to a boil, reduce heat to a simmer, cover and cook until tender ~ 20-25 minutes or until tender.

I triple the sweet potato puree recipe and freeze some for later. I'll also add more broth to make a beautiful soup.

20 Raw Scallops on A Paper Towel on a white plate. Side muscle detached on side of plate. — *The side muscle of the scallop is laying on the right of the plate (off of the paper towel). There is one on the front right scallop still attached. You can eat them, they are just chewy.*

Prepare Pan Seared Scallops

Scallops are very fast to cook / pan sear but the puree takes a little time so make the puree first.

Buy "dry" scallops. There are no chemicals, additional water weight, or other preservation additives. Ask the seafood department if you're unsure.

Remove the side muscles from each scallop. They are tough and rubbery when cooked. I cook and eat them anyway but don't serve them to guests. They are in the picture above of raw scallops and are on the right side of the plate.

Troubleshooting Searing Scallops

Olive oil tempers the butter as butter burns easy. If your scallops are browning too fast, remove from heat and add olive oil.

If they are not browning, turn up the heat and add a wee bit of butter. Cook one side longer than the other so that at least one side has a good sear.

Plate the best seared scallop side up for best presentation.

Things In My Kitchen:

Immersion blender - affordable, fast, and has little clean up.
Professional blender - I love my low profile Vitamix blender but this Ninja is almost as good and tons cheaper.
12″ Nonstick Pan – Nonstick’s and easier pan to warm up cooked noodles. This one is PFOA free and has a lid.
Tongs – One of my favorite kitchen tools. Two of them in different sizes.

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5 Seared Scallops In A Bowl With a Light Layer Of Roasted Sweet Potato Puree. 2 white deep plates.

Scallops In Roast Sweet Potato Puree

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

EatSimpleFood.com

Author: beckie
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 4
Category: Main Dish
Method: Stovetop / Oven
Cuisine: International
Diet: Gluten Free

Ingredients

For The Sweet Potato Puree:

1 large sweet potato
1 tablespoon unsalted butter
¼ cup onion, diced
1 ¼ cups (+ or -) vegetable broth
1 ½ teaspoon fresh ginger, minced
½ teaspoon curry powder
½ teaspoon garam masala powder
¼ teaspoon salt
pinch black pepper

For The Scallops:

1 ¼ lb large Scallops (~24 scallops), side muscle removed
1 ½ tablespoon unsalted butter
1 ½ tablespoon olive oil
salt
black pepper

Instructions

For The Sweet Potato Puree:

Preheat oven to 425F.
Puncture sweet potatoes several times with a fork and place on a foil lined baking sheet. Roast, (turning sweet potatoes ~ 3 times) ~ 50-60 minutes or until sweet potato is tender. The sweet potatoes will ooze some gooey juices that may burn on the foil. Don't worry about.
Remove from oven, slice open carefully (it will be hot!), and allow to cool ~ 5-10 minutes. Remove the skin (it should pull off very easily) and cut the flesh into 1 ½" chunks.
Bring a small pot to medium high heat and add the butter. Add onions to melted butter, reduce heat, cover, and sweat the onions (stirring occasionally) ~ 5-8 minutes or until translucent (you don't want the onions to brown).
Add ginger, curry, and garam masala. Cook ~ 1 minute or until fragrant, stirring.
Toss the sweet potato chunks in and add the broth to cover by 1 inch. Always err on the side of less liquid as you can always add more after you blend the soup.
Bring to a boil, reduce heat to a simmer and cook 15-20 minutes.
Blend it with an immersion blender or blender until smooth.
Add salt to taste. Add more liquid if you like it thinner.

For The Scallops:

Rinse scallops to remove any unseen sand. Gently pull of the side muscle if it's there - it's easy - don't be intimidated! See raw scallop picture - there is one scallop in the bottom right with the muscle still attached and the others pulled off to the right on the plate.
Dry scallops with a paper towel and lightly salt and pepper. Drying is important - it will help you get a better sear.
Bring a large nonstick pan to medium high heat and add the butter and olive oil.
Add scallops in single layer - don't overcrowd the pan. Cook ~ 2 minutes on the first side or until golden brown, flip and cook 1 ½ - 2 minutes on the second side or until golden brown.
Plate the puree and add scallops on top of puree. Enjoy! Beckie

Notes

Think you're gonna love this sweet potato puree? Triple it and eat it with something else or freeze it for later.
Don't like ginger or curry. Be a sweet potato purist and leave it out!
Don't have time to roast the sweet potatoes? Skip the roasting and peel & dice and throw them in the pot after sauteing the onions. Add the broth and cover the sweet potatoes by ~ 1". Bring to a boil, reduce heat to a simmer, cover and cook until tender ~ 20-25 minutes or until tender.
Olive oil tempers the butter as butter burns easy. If your scallops are browning to fast, remove from heat and add olive oil. If they are not browning, turn up the heat and add a wee bit of butter.
Buy "dry" scallops. There are no chemicals, additional water weight, or other preservation additives.
The side muscles are tough and rubbery when cooked. I cook and eat them anyway but don't serve them to guests 🙂

Serving Suggestion

Keep it light and serve this Seared Scallop in Roasted Sweet Potato Puree recipe with a kale salad, add a side of Fava beans, or go after the sauce with Parmesan crisps or smashed potatoes.