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Scallops Sweet Potato Recipe

Sweet and savory come together in this easy Scallops Sweet Potato recipe. I sear tender scallops until golden and pair them with creamy mashed sweet potatoes for a restaurant-worthy meal at home. With a hint of garlic, butter, and fresh herbs, this dish is perfect for date night or a cozy dinner when you want something special but simple.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 2
Course: Main Course
Cuisine: Fusion
Calories: 450
Ingredients Equipment Method Notes

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

Equipment

  • Oven
  • Baking sheet
  • Aluminum foil
  • Medium skillet
  • Blender or food processor
  • Knife
  • Cutting board

Method
 

Roast the Sweet Potatoes and Garlic
  1. Preheat your oven to 425°F (218°C).
  2. Slice the top off the garlic head, drizzle with olive oil, and sprinkle with salt. Wrap it in aluminum foil.
  3. Pierce the sweet potatoes with a fork, wrap them in foil, and place them alongside the garlic on a baking sheet.
  4. Roast for 45-50 minutes, or until both are tender.
Prepare the Sun-Dried Tomato Relish
  1. Finely chop the parsley and sun-dried tomatoes.
  2. Combine them with Calabrian chili paste, lemon zest, lemon juice, and honey. Season with salt and pepper.
  3. Mix well and set aside.
Make the Sweet Potato Mash
  1. Once roasted, let the sweet potatoes cool slightly, then scoop out the flesh into a bowl.
  2. Squeeze the roasted garlic cloves into the bowl.
  3. Mash together until smooth, seasoning with salt and pepper to taste.
Sear the Scallops
  1. Pat the scallops dry with paper towels and season both sides with salt and pepper.
  2. Heat a skillet over medium-high heat and add a drizzle of olive oil.
  3. Once hot, sear the scallops for about 2 minutes per side until golden brown.
Assemble the Dish
  1. Spoon the sweet potato mash onto plates.
  2. Place the seared scallops on top.
  3. Finish with a generous spoonful of the sun-dried tomato relish.

Notes

Ensure scallops are patted dry before searing to achieve a perfect golden crust.