Pan Roasted Scallops W Sweet Potato Puree And Walnut Vinaigrette

Total Time: 1 hr 6 mins Preparation Time: 1 hr Cook Time: 6 mins

Ingredients

• Servings: 2
• 6 medium fresh scallops
• 1 large yam (or 2 sweet potatoes)
• 1/2 cup walnuts
• 5 teaspoons olive oil
• 2 teaspoons granulated sugar
• 3 teaspoons red wine vinegar
• 3 teaspoons walnut oil
• 3 teaspoons chopped shallots (or green onion)
• 2 cups baby arugula leaves
• 1 tablespoon soft butter
• salt
• pepper

Recipe

• 1 preheat oven to 350°f.
• 2 for the puree: wash the yam and towel dry. puncture it with a fork in several places, season it with salt and pepper, wrap it in a damp paper towel and microwave on high for approximately 3 minutes (until the center is cooked and soft). cut the cooked yam in half long ways and scoop out the flesh. puree in a food processor or with a blender. season with butter, salt, and pepper to taste. set aside.
• 3 for the vinaigrette: place walnuts on a baking sheet and cover with the granulated sugar. bake at 350 for 7-8 minutes. remove from oven and cool. then, in a bowl, whisk together the walnut oil, 4 tsp of olive oil, vinegar, walnuts, and shallots. season with salt and pepper and set aside.
• 4 for the scallops: season the scallops with salt and pepper on both sides. heat a non-stick pan on high heat (7 out of 10 on my stove) with the remaining 1 tsp of olive oil. sauté the scallops a few minutes on each side until golden brown. total sauté time should be about 6 minutes.
• 5 once scallops are ready, quickly toss 2 tsps of the vinaigrette with the arugula leaves in a separate bowl.
• 6 for assembly: spread the puree onto each plate into a flat pancake (you can warm the puree in the microwave if it has become cold). top the puree pancakes with a small pile of seasoned arugula leaves. then place 3 sautéed scallops on top of the leaves. finish each plate by drizzling the vinaigrette over the top, drizzling around the plates edge for a "gourmet" finish!