As a food enthusiast, I often experiment with flavors that harmonize beautifully. One such delightful combination is the scallops sweet potato recipe.
The natural sweetness of roasted sweet potatoes pairs exquisitely with the tender, mildly briny taste of seared scallops. This dish not only pleases the palate but also offers a visually stunning presentation,
making it perfect for both weeknight dinners and special occasions. Let’s dive into crafting this delectable meal.
Why You Will Love This Recipe
You will love this scallops sweet potato recipe because it perfectly balances flavors, combining the natural sweetness of creamy mashed sweet potatoes with the rich, tender bite of seared scallops.
It looks elegant but is surprisingly easy to make, making it perfect for both weeknight dinners and special occasions.
Plus, it’s packed with protein, healthy fats, and essential vitamins, making it as nutritious as it is delicious.
The dish is also highly customizable—swap ingredients, adjust flavors, or add your favorite toppings to make it your own.
With its quick cooking time and restaurant-quality taste, this recipe is a must-try for seafood lovers and anyone who enjoys wholesome, flavorful meals.
How To Prepare Scallops Sweet Potato Recipe?
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Fusion
Yield: 2 servings
Equipment Needed:
- Oven
- Baking sheet
- Aluminum foil
- Medium skillet
- Blender or food processor
- Knife
- Cutting board
Ingredients:
- 2 large sweet potatoes
- 1 head of garlic
- 1 tablespoon olive oil, plus more for drizzling
- Salt and freshly ground black pepper, to taste
- 1 cup fresh parsley, finely chopped
- 1/4 cup sun-dried tomatoes, packed in oil
- 1 tablespoon Calabrian chili paste
- Zest and juice of 1 lemon
- 1/2 tablespoon honey
- 8 ounces fresh sea scallops (approximately 6-8 scallops)
Step-by-Step Instructions:
1. Roast the Sweet Potatoes and Garlic
- Preheat your oven to 425°F (218°C).
- Slice the top off the garlic head, drizzle with olive oil, and sprinkle with salt. Wrap it in aluminum foil.
- Pierce the sweet potatoes with a fork, wrap them in foil, and place them alongside the garlic on a baking sheet.
- Roast for 45-50 minutes, or until both are tender.
2. Prepare the Sun-Dried Tomato Relish
- Finely chop the parsley and sun-dried tomatoes.
- Combine them with Calabrian chili paste, lemon zest, lemon juice, and honey. Season with salt and pepper.
- Mix well and set aside.
3. Make the Sweet Potato Mash
- Once roasted, let the sweet potatoes cool slightly, then scoop out the flesh into a bowl.
- Squeeze the roasted garlic cloves into the bowl.
- Mash together until smooth, seasoning with salt and pepper to taste.
4. Sear the Scallops
- Pat the scallops dry with paper towels and season both sides with salt and pepper.
- Heat a skillet over medium-high heat and add a drizzle of olive oil.
- Once hot, sear the scallops for about 2 minutes per side until golden brown.
5. Assemble the Dish
- Spoon the sweet potato mash onto plates.
- Place the seared scallops on top.
- Finish with a generous spoonful of the sun-dried tomato relish.
Nutrition Facts (Per Serving):
- Calories: 450
- Protein: 25g
- Carbohydrates: 60g
- Fat: 15g
- Fiber: 8g
- Sugar: 14g
Serving Suggestions:
Complementary Side Dishes
- A crisp green salad with a light vinaigrette.
- Steamed asparagus or sautéed spinach.
Wine Pairing
- A chilled glass of Sauvignon Blanc or a light Pinot Noir enhances the flavors.
Tips and Variations:
Enhancements
- For added texture, sprinkle toasted nuts, such as hazelnuts or walnuts, over the dish.
- Drizzle a balsamic reduction for a touch of acidity.
Substitutions
- Swap sun-dried tomatoes with roasted red peppers for a milder relish.
- Use Yukon Gold potatoes instead of sweet potatoes for a different flavor profile.
Health Benefits:
- Sweet potatoes are rich in vitamins A and C, supporting immune health.
- Scallops provide lean protein and are a good source of omega-3 fatty acids, promoting heart health.
Note:
Ensure scallops are patted dry before searing to achieve a perfect golden crust.
How store
Store leftover scallops and sweet potato mash separately in airtight containers. Keep them in the refrigerator for up to 2 days
Reheat the mash in the microwave or on the stovetop with a splash of water. Warm the scallops gently in a skillet over low heat to avoid overcooking. Freezing is not recommended as scallops can become rubbery.
Conclusion
This scallops sweet potato recipe is a perfect balance of sweet, savory, and zesty flavors. The creamy mash, tender scallops, and vibrant relish create a dish that’s both elegant and easy to make.
Whether for a special dinner or a weeknight treat, this recipe never disappoints. Try it, and let me know how it turns out! Happy cooking!