SCALLOPS IN ROAST SWEET POTATO & CURRY PUREE
EatSimpleFood.com This elegant seared scallop recipe in a roasted sweet potato, ginger, & curry puree will wow your family or dinner guests.
Provided by beckie
Categories Main Dish
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- 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 1/2" 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, 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.
- 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 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 1/2 - 2 minutes on the second side or until golden brown.
- Plate the puree and add scallops on top of puree. Enjoy! Beckie
Nutrition Facts : ServingSize 6 Scallops Each, Calories 245 calories, Sugar 2.4 g, Sodium 1037.3 mg, Fat 13.2 g, SaturatedFat 5.4 g, TransFat 0 g, Carbohydrate 13.2 g, Fiber 1.3 g, Protein 17.8 g, Cholesterol 53.1 mg
SAUTEED MUSHROOMS AND SCALLOPS
I was out at a cabin when one of my guests brought in some scallops. Since I had some mushrooms, onions, and garlic, I combined the ingredients to create this dish. This recipe is quick and easy to make and requires only one pan to complete. Necessity really is the mother of invention!
Provided by Evelyn Chartres
Categories Seafood Shellfish Scallops
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
- Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 11.7 g, Cholesterol 70.9 mg, Fat 8.8 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 4.9 g, Sodium 698.9 mg, Sugar 2.9 g
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
SAUTéED SCALLOPS WITH MUSHROOMS & SPINACH SAUCE
A quick, impressive dish that's easy to prepare and cook, creating stacks of flavour within minutes
Provided by Gary Rhodes
Categories Dinner, Side dish, Starter
Time 15m
Number Of Ingredients 6
Steps:
- Melt a knob of butter in a frying pan. Once sizzling, add the mushrooms and fry for just a min or two before adding the spinach. Cook on a high heat for about 1 min, allowing the leaves to wilt and soften. Drain the leaves and mushrooms in a sieve or small colander set over a bowl, pressing them gently in the sieve to release the juices (the juices will provide the base for the sauce, so don't discard them). Keep warm to one side.
- Heat the oil in a separate clean frying pan. When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a knob of butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. Continue to cook for a further couple of mins until the scallops are ready.
- While sautéing the scallops, return the saved spinach juices to the pan the spinach and mushrooms were cooked in, then whisk in the remaining knob of butter to create the sauce. Season with salt and pepper and a grating of nutmeg.
- Now finish in style: Arrange spinach and mushrooms on plates or in bowls, sit the scallops on top, then spoon the nutmeg spinach sauce around.
Nutrition Facts : Calories 264 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.59 milligram of sodium
CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES
In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.
Provided by Melissa Clark
Categories seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
- Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
- Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.
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
More about "pan roasted scallops worange sweet potato puree wild mushrooms recipes"
PAN SEARED SCALLOPS (BROWNED BUTTER & GARLIC)
From dinnerthendessert.com
ROASTED SWEET POTATOES & MUSHROOMS | TASTY …
From tastykitchen.com
SEARED SCALLOPS OVER ROASTED SWEET POTATO PUREE
From spoonforkbacon.com
BEST MUSHROOM PUREE RECIPE - HOW TO MAKE …
From food52.com
PAN-ROASTED SCALLOPS WITH ROASTED SWEET POTATOES …
PERFECT PAN SEARED SCALLOPS - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
MUSHROOM 'SCALLOPS' WITH BEET PUREE | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
PAN ROASTED SCALLOPS WORANGE SWEET POTATO PUREE WILD …
From tfrecipes.com
PAN-SEARED SCALLOPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
PERFECTLY SEARED SCALLOPS | POTATO PUREE | MUSHROOMS - YOUTUBE
From youtube.com
PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER | WHOLESOME YUM
From wholesomeyum.com
GREAT CANADIAN PAN-SEARED SCALLOPS RECIPE | TASTEOFBBQ.COM
From tasteofbbq.com
PAN-ROASTED SCALLOPS W/ORANGE SWEET POTATO PUREE, WILD …
From roastedfood.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love