Pan-roasted Scallops W/orange Sweet Potato Puree, Wild Mushrooms

Total Time: 1 hr 35 mins Preparation Time: 35 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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 ( balsamic)

Recipe

• 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.