Pan-Roasted Scallops W/Orange Sweet Potato Puree, Wild Mushrooms Recipe

Directions:

1. For the Sweet Potatoes:.
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3. Bake sweet potatoes at 350 to 400 degrees for 45 minutes. Clean out the pulp and discard the skins.
4. Place pulp in medium-size heavy saucepan over low heat. Pour orange juice and sugar over the top. Stir constantly for 3 to 5 minutes and reduce until mixture is dry. Season with salt and pepper.
5. For the Mushrooms:.
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7. Clean and dry mushrooms well.
8. In a hot saute pan filmed with vegetable oil, add mushrooms and fennel bulb. Let the mushrooms develop a little color (about 8 to 10 minutes), then lower heat to medium. Add garlic.
9. Season well with salt. Finish with creme fraiche (or sour cream) and chopped fennel frondss for color.
10. For the Sacallops:.
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12. Wash, then dry scallops with a paper towel and dust with Wondra flour.
13. Drizzle a little vegetable oil in a medium-hot saute pan. Place scallope in pan. Allow scallops to get golden brown, then turn down heat. Add butter and baste for about 3 minutes, then flip and cook opposite side.
14. To Finish:.
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16. Place a small amount of the sweet potato on the plate. Place 3 scallops on top and smother with creamed mushrooms. Drizzle with balsamic vinegar.