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A plate of seared scallops over roasted sweet potato pureee with forks.

Seared Scallops over Roasted Sweet Potato Puree with Pickled Mustard Seeds

Teri & Jenny
5 from 4 votes
Servings 3


pickled mustard seeds

  • 1 cup yellow mustard seeds, rinsed and drained
  • 1 ¾ cups plus, 2 tablespoons apple cider vinegar, divided
  • 1 ¼ teaspoons salt
  • 2 tablespoons light brown sugar
  • 2 tablespoons honey
  • ¼ teaspoon turmeric

roasted sweet potato puree

  • 6 tablespoons unsalted butter, divided
  • 1 large shallot, minced
  • 1 large garlic clove, minced
  • 2 large sweet potatoes, cleaned and pricked all over with a fork
  • ½ to ⅔ cup heavy cream
  • salt and pepper to taste


  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter, divided
  • 6 (U10) sea scallops, abductor muscles removed crescent shaped muscle on the side of scallops, should come off easily
  • salt and pepper to taste


  • Pickled mustard seeds: Pour mustard seeds, 1 1/2 cups vinegar and salt into a saucepan and allow mixture to sit for at least 1 hour and up to 12 hours.
  • Transfer mixture to the stove, add sugar, honey and turmeric and simmer over medium-low heat, for about 20 to 25 minutes, stirring frequently.
  • Remove mixture from heat and stir in remaining vinegar. Taste and adjust seasonings. Transfer to a jar and store until ready to use.
  • Roasted sweet potato puree: Preheat oven to 375˚F. Place sweet potatoes directly onto center rack and roast until fork tender, 30 to 40 minutes.
  • Remove sweet potatoes from oven and cool until able to handle.
  • While sweet potato cools, place a medium skillet over medium heat and add 2 tablespoons butter. Add shallots and garlic and sauté for 3 to 4 minutes.
  • Transfer mixture to well of blender.
  • Peel potatoes and add flesh into the well of a blender with shallots and garlic, discard skins.
  • Add heavy cream to blender and puree and season with salt and pepper. With the motor running, add remaining butter, 1 tablespoon at a time until fully incorporated and potatoes and silky smooth. Adjust seasonings.
  • Scallops: Pat scallops dry and season with salt and pepper. Place a large skillet over medium-high heat and add oil. Once oil is hot, add 1 tablespoons butter and scallops.
  • Allow scallops to sear, untouched to develop a nice, brown crust, 3 to 4 minutes.
  • Flip each scallop (they should pull away from the pan very easily or they are not ready yet) and sear the other side for an additional 3 to 4 minutes.
  • Add remaining tablespoon butter to skillet, tilt pan away from you and spoon melted butter over each scallop a few times. Remove from heat and adjust seasonings.
  • Serving: Spread sweet potato puree onto plates and top with scallops. Drizzle a small amount of pan juices over each scallop and top with a small spoonful of pickled mustard. Serve.
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