In stock
SKU
5168 4158 5053 R179

5168 Sage Scallops with Sweet Potato Puree

5168 Sage Scallops with Sweet Potato Puree

5168 Sage Scallops with Sweet Potato Puree

Sweet Potato Puree:  Preheat oven to 400°.  Wrap each sweet potato in aluminum foil, pierce the skin with a fork several times, pour 1 teaspoon of Organic Virgin Olive Oil on each, and cook for 45 minutes in the oven.  Scoop out the insides of the sweet potato and place in a blender.  Add heavy cream, unsalted butter, Sweet Hungarian Paprika, Rubbed Sage, French Grey 'Dried' Salt, and Ground White Pepper.  Blend until smooth

Scallops:  Sprinkle French Grey 'Dried' Salt and Ground White Pepper on both sides of the scallops.  In a medium skillet on medium high heat, melt the butter and mix in the Rubbed Sage.  Cook 6 scallops at a time in skillet for 3 minutes on each side.  Continually baste as you cook.  Serve over a dollop of the sweet potato puree. 

Scallops

-1 pound medium sized scallops

- ½ cup unsalted butter

- 1 teaspoon (5168) Rubbed Sage

- ½ teaspoon (4158) French Grey 'Dried' Salt (Fine)

- ½ teaspoon (5053) Ground White Pepper 

- 2 teaspoons Organic Virgin Olive Oil

Sweet Potato

- 2 sweet potatoes

- ¼ cup heavy cream, room temperature

- ½ cup unsalted butter

- 1 teaspoon (5009) Sweet Hungarian Paprika

- 1 teaspoon (5168) Rubbed Sage

- ½ teaspoon (4158) French Grey 'Dried' Salt (Fine)

- 1/8 teaspoon (5053) Ground White Pepper

Ask for "dry" scallops at your market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear.

Simple and perfect ingredients to showcase your scallops

 

More Information
SKU 5168 4158 5053 R179
Ingredients

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Tips Notes


Prep Time 5 Minutes
Cook Time 55 Minutes
Total Time 60 Minutes
Yield 2 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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