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  • Elizabeth Carroll

Buttery Scallops with Sweet Potato Puree and Candied Pecans




Ingredients:

Candied Pecans

2T Butter

1/2c Dark Brown Sugar, packed

1c Pecans, chopped

1T Water

1/4t Salt

1/4t Cinnamon

1/4t Cayenne (optional)

Pinch of Nutmeg


Scallops

1/2lb Scallops

2T Butter

1T Olive Oil

2-3 Sprigs of Rosemary

2-3 Sprigs of Thyme

5-6 Cloves Garlic, whole

Salt and Pepper


Sweet Potato Puree

12oz Sweet Potato, cubed

2T Butter

2T Heavy Whipping Cream

Salt and Pepper


Directions:

1. In small saucepan, heat butter, brown sugar, salt, cinnamon, nutmeg, and cayenne (optional) over medium heat

2. Once butter melts, add in 1T water, stir and turn heat to medium low

3. Add in chopped pecans and stir continuously, 2-3 minutes

4. Spread pecans on parchment paper in a single layer, allow to cool completely

5. Heat large pot of salted water over high heat

6. Once boiling, add sweet potato cubes and boil 15 minutes, until soft

7. Meanwhile, melt butter and olive oil in large skillet

8. Pat dry scallops, season with salt and pepper

9. Add garlic cloves to skillet, along with thyme and rosemary

10. Add scallops to skillet, cook 3 minutes

11. Turn scallops and cook an additional 2-3 minutes, depending on thickness. Scallops should have a nice brown sear on both sides. Remove from heat

12. When sweet potatoes are soft, drain water and leave in pan, but remove from heat

13. Using a stick blender, blend potatoes about halfway

14. Add in butter and heavy cream, blend until there are no lumps and potatoes are creamy. Season with salt and pepper

15. Garnish with candied pecans and fresh (or dried) parsley


Notes:

Make candied pecans ahead of time so they have time to cool and set


Makes approximately 1-2 servings




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