Seared Scallops with Balsamic Mushrooms and Sweet Potato Puree
Seared Scallops with Balsamic Mushrooms and Sweet Potato Puree
COOKING LABEL
Easy
Prep Time
10 Minutes
Cook Time
30 Minutes
Serves
4 servings
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Full Product Description
Looking for fresh, healthy alternatives for dinner? This seafood dish with scallops and a sweet potato puree is sure to delight!
Ingredients
Seared Scallops with Balsamic Mushrooms:
- 10-12 ounces Crimini or Button mushrooms, halved if small or quartered if large
- 3 tablespoons Pasolivo California Blend Extra Virgin Olive Oil, divided
- 1 teaspoon Pasolivo Pacific Blue Kosher Sea Salt
- 12 large sea scallops
- 3-4 tablespoons Pasolivo Tuscan Balsamic Vinegar
- Freshly ground pepper, to taste
- 2 pounds sweet potatoes, peeled and cut into large chunks
- 1/3 cup of Pasolivo Tangerine Olive Oil
- 1-2 teaspoons Pasolivo Pacific Blue Kosher Sea Salt
- 1 pinch cayenne pepper, or more to taste
- 1 pinch nutmeg, or more to taste
Preparation
Seared Scallops with Balsamic Mushrooms:
- Heat a large skillet until very hot, then add mushrooms and 1 1/2 tablespoons Pasolivo California Blend Extra Virgin Olive Oil. Cook until they just start to brown (shake pan if they get too hot).
- Season with 1 teaspoon Pasolivo Pacific Blue Kosher Sea Salt and continue to cook until tender, about 3-5 minutes. Deglaze mushrooms with Pasolivo Tuscan Balsamic Vinegar. Bring to a boil and reduce vinegar by half. Remove mushrooms from the pan and set aside.
- For scallops, rinse the mushroom pan or use a new pan and heat until hot. When hot, add 1 1/2 tablespoons Pasolivo California Blend Extra Virgin Olive Oil and add scallops (tip: place first scallop at the 12-o'clock position and continue clockwise so you know which one you put in first). Cook scallops without moving for about 2 minutes or until nicely browned. Using a fish spatula or other flat-bottomed spatula, gently unstick from the pan and turn to the other side. Cook another 2 minutes on medium-high heat.
- Place sweet potato puree on a plate or platter, place scallops and mushrooms on the plate or platter and then drizzle with balsamic from mushrooms and an extra 1 tablespoon of the Pasolivo California Blend Extra Virgin Olive Oil.
- Place sweet potatoes in a large sauce pot and cover with water. Add 1 tablespoon kosher salt to water and bring to a boil. Once boiling reduce to a simmer and heat until sweet potatoes are fork tender, about 15-20 minutes. Drain potatoes and put into an oven-safe bowl.
- Mash with a potato masher or fork and add Pasolivo pacific Blue Kosher Sea Salt and Pasolivo Tangerine Olive Oil, a pinch of cayenne pepper and nutmeg. Taste for seasoning and adjust as necessary.
- Serve immediately or let cool. If making ahead, add a little extra Pasolivo Tangerine Olive Oil, cover with aluminum foil and refrigerate for 1-4 days. When ready to serve, remove from refrigerator, bake in 350ºF oven for 25 minutes or until hot.
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