By Chef Elizabeth Whitt

Seared Scallops with Balsamic Mushrooms and Sweet Potato Puree
Level: Easy
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 4
Ingredients
10-12 ounces Crimini or Button mushrooms, halved if small or quartered if large
3 tablespoons Olive Oil, divided
Salt to taste
12 large sea scallops
3-4 tablespoons Aged Balsamic Vinegar
Freshly ground pepper, to taste
Directions
Heat a large skillet until very hot, then add mushrooms and 1 1/2 tablespoons Olive Oil. Cook until they just start to brown (shake pan if they get too hot). Season with salt and continue to cook until tender, about 3-5 minutes. Deglaze mushrooms with Balsamic Vinegar. Bring to a boil and reduce until thick, if necessary. Remove mushrooms from pan and set aside. For scallops, rinse mushroom pan or use a new pan and heat until hot. When hot, add 1 1/2 tablespoons Olive Oil and add scallops (tip: place first scallop at the 12-o’clock position and continue clockwise so you know which one you put in first). Cook scallops without moving for about 2 minutes or until nicely browned. Using a fish spatula or other flat-bottomed spatula, gently unstick from pan and turn to other side. Cook another 2 minutes on medium high-heat. Place Sweet Potato Puree on a plate or platter, place scallops and mushrooms on the plate or platter and then drizzle with balsamic from mushrooms.
Sweet Potato Puree
Level: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 4
Ingredients
2 pounds sweet potatoes, peeled and cut into large chunks
1 stick of butter or 1/3 cup of Orange Olive Oil
Salt to taste
1 pinch cayenne pepper, or more to taste
1 pinch nutmeg, or more to taste
Directions
Place sweet potatoes in a large sauce pot and cover with water. Add 1 tablespoon salt to water and bring to a boil. Once boiling reduce to a simmer and heat until sweet potatoes are fork tender, about 15-20 minutes. Drain potatoes and put into an oven-safe bowl. Mash with a potato masher or fork and add butter or oli, salt, a pinch of cayenne pepper and nutmeg. Taste for seasoning and adjust as necessary. Serve immediately or let cool. If making ahead, cover with aluminum foil and refrigerate for 1-4 days. When ready to serve, remove from refrigerator, bake in 350 degrees F oven for 25 minutes or until hot.

Leave a Comment