Pan-Roasted Scallops W/Orange Sweet Potato Puree, Wild Mushrooms |
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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 8 |
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This recipe comes from another Jersey Shore Restaurant that I have eaten at, The Pier Village of Long Branch. Ingredients:
2 sweet potatoes, large |
1 cup orange juice (fresh squeezed if possible) |
1/2 cup sugar |
salt and pepper |
1 lb wild mushroom (any mix of black trumpets, chanterelles, cremini, enoki, shiitake, etc.) |
vegetable oil |
1 fennel bulb, and fronds (sliced thin or chopped, chopped) |
1 garlic clove |
salt |
1 tablespoon creme fraiche or 1 tablespoon sour cream |
24 large scallops |
wondra flour |
2 tablespoons butter |
1/4 cup balsamic vinegar (white balsamic) |
Directions:
1. For the Sweet Potatoes:.
2. -.
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:.
6. -.
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:.
11. -.
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:.
15. -.
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.
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