Seared Scallops over Roasted Sweet Potato Puree with Pickled Mustard Seeds
Servings: 3
Ingredients
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
scallops
- 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
Instructions
- 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.