Seared scallops atop purple sweet potato mash with pickled mustard seeds

 

This recipe serves 2 as a main course

Ingredients for purple sweet potatoes: 

3 purple sweet potatoes
4 TBSP butter
1/2 cup heavy cream
S&P
1-2 TBSP honey

Ingredients for scallops:

12 large sea scallops, dried very well with paper towels
1 TBSP oil
2 TBSP butter
S&P
Garlic powder

Light dusting of cayenne - just a touch

1/2 cup flour spread on a plate

Garnish: 

2 green onions cut on the bias to make about 1 inch pieces
A few TBSP of pickled mustard seeds (recipe below)

Crispy roasted shiitake mushrooms

Lemon zest

Lemon juice

Directions:

1. Lay your scallops on paper towels in a single layer and keep in the fridge until ready. 

2. Peel and cube sweet potatoes. Add to a pot of cold water. Boil for 6-8 minutes or until soft. Drain. 

3. To the sweet potatoes, add 4 TBSP butter, 1/2 cup cream, salt and pepper and honey to taste and mash and whip until smooth. Keep warm. 

4. Slice your green onions and zest a lemon and put it to the side. 

5. Heat a large cast iron pan with 2 TBSP butter and 1 TBSP canola oil. Season scallops on both sides with salt, pepper, garlic powder and cayenne. Keep on paper towels until ready to put in the pan. 

6. When the pan is hot and almost smoking, touch the scallop to the flour on both sides, add your scallops to the pan. Do not move them for about 3-4 minutes. When they're ready they will release from the pan with a nice sear. 

7. Flip your scallops and add 2 TBSP to the pan and move it around. Sear on this side for 2-3 minutes. Remove to a paper towel while you start plating. 

8. To plate, put two scoops of the sweet potato puree on the bottom of the plate.  Arrange 6 scallops around the plate. Top each scallop with a small spoon of pickled mustard seeds and then a scallion. Add a few crispy mushroom pieces around the plate. Sprinkle lemon zest around and just a splash of lemon juice on the scallops.  Serve immediately.  

Pickled mustard seeds: 

2 TBSP mustard seeds

1 1/4 cups of apple cider vinegar

3/4 tsp salt

1 TBSP brown sugar

1 TBSP honey

1/4 tsp tumeric

Combine the mustard seeds in 1 cup of apple cider vinegar. Let sit for 2-4 hours. Then add to a small saucepan with another 1.4 cup of apple cider vinegar and the rest of the ingredients.  Bring to a very low simmer for 30 minutes. Taste. Store in an airtight container in the fridge for up to 30 days. 

Crispy Roasted Shiitake Mushrooms: 

1/2 container of shiitake mushrooms

olive oil

Salt, pepper, paprika

Slice the mushrooms into thin pieces. Toss with olive oil, salt, pepper, paprika. Place on parchment paper in a 375 degree oven.  Roast for 25-30 minutes or until dry and crispy.  Reserve. 

Wine pairing: 

Cantine Elvio Tintero

Vino Bianco 

Peidmont, Italy

2021