Pan Seared Scallops 

over  Sweet Potato Mash 

with  Luscious Reduction     

This is one of the best scallops dishes that has come from my kitchen, and if you've been following my blog, you know I love and prepare scallops often. But the reduction for this dish is the magical component. I hope you enjoy!!  

Serves 2.

6 sea scallops

Toasted sesame oil

Kosher salt and pepper, to taste

Garlic powder

2 medium sweet potatoes, peeled and sliced

Pinch dried rosemary

1 tablespoon dried Italian herb mix

1-2 tablespoons butter

1/3 cup Parmesan, grated

Dry Vermouth

1 tablespoon agave

Place sea scallops in a shallow bowl with a splash of sesame oil, salt and pepper, and pinch of garlic powder.  Coat well and refrigerate until ready to cook. Place sweet potatoes with rosemary and Italian herbs in a pot, with water to cover. Bring to boil, reduce to high simmer, and cook until tender, about 20 minutes. Drain well, add butter, Parmesan cheese, ½ teaspoon garlic powder, salt and pepper, if needed, then mash thoroughly. Cover and set aside. Heat a small skillet to medium high, add scallops (and liquids) to pan and sear on both sides until slightly crisp and browned, about 2 minutes on each side. Remove scallops to a dish, cover to keep warm. Add a tablespoon of sesame oil, a good splash of vermouth, and agave to pan. Deglaze and reduce to slightly thickened sauce. Place a circle of sweet potato mash on each serving plate, followed by three scallops, and half of the reduction. Serve immediately.

Nightshade free

Gluten free

Lactose free (omit butter)