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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