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Seared Scallops w/ Biltong & Sweet Potato Mash

Seared Scallops w/ Biltong & Sweet Potato Mash

March 15, 2020

Fall (Harvest) Season is a great time to try new flavors and experiment with cooking things you might not have tried before. Enter Seared scallops with a velvety sweet potato mash and Ayoba Biltong! (ps. it's perfect for Whole30) 

For the seasoned home cooks, this dish is a great way to mix things up with an elegant restaurant worthy dish. Perfect for date night, entertaining, or a weeknight treat! Recipe by Food Phenom Carson Sweezy!

Ingredients:

For the Sweet Potato Puree:

  • 1 lb sweet potatoes
  • 1/2 lb carrots
  • 2 cups water
  • 1/4 cup olive oil
  • 1 tsp ground thyme
  • 1 bunch chives
  • 1 clove garlic
  • salt and pepper

For the Vinaigrette - 

  • 1 T dijon mustard
  • 1/4 cup finely chopped parsley
  • 1 clove garlic
  • 1/4 cup freshly squeezed lemon juice
  • 3/4 cup olive oil

The Proteins -

  • 1/2 lb wild caught sea scallops
  • Ayoba Biltong (flavor of your choice)
Recipe:
  1. Scrub and wash sweet potatoes and then cut slits into the tops of the sweet potatoes
  2. Bake sweet potatoes at 375 F with skins on for 1 hour or until for tender
  3. Meanwhile, cut carrots into 1 inch pieces and cover in a small saucepan with water and olive oil. Sprinkle in thyme. Bring to a boil and simmer over medium heat with the lid-off until carrots are fork tender, roughly 20 minutes
  4. Peel the skins off the cooked sweet potatoes and place potatoes in food processor along with the cooked carrots, 1 clove garlic, 1 bunch of chives, and salt & pepper.
  5. Process, streaming in the water and oil cooking liquid that the carrots were cooked in. Process until smooth.
  6. Season to taste
Recipe for Vinaigrette:
  1. For the vinaigrette combine all ingredients besides the olive oil in a medium sized bowl.
  2. Slowly pour in the olive oil in a thin stream as you whisk.
  3. Heat a large cast iron skillet to high heat, until lightly smoking
  4. Season scallops with salt
  5. Pour 2 T oil into pan and sear scallops for 1 minute per side

Plate puree on a serving plate with scallops on top. Sprinkle the Ayoba Biltong over the plate along with the vinaigrette. Enjoy!



GRASS FED

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GRASS FED

Cras quis nulla commodo, aliquam lectus sed, blandit augue. Cras ullamcorper bibendum bibendum. Duis tincidunt urna non pretium porta. Nam condimentum vitae ligula vel ornare. Phasellus at semper turpis. Nunc eu tellus tortor. Etiam at condimentum nisl, vitae sagittis orci. Donec id dignissim nunc. Donec elit ante, eleifend a dolor et, venenatis facilisis dolor. In feugiat orci odio, sed lacinia sem elementum quis. Aliquam consectetur, eros et vulputate euismod, nunc leo tempor lacus, ac rhoncus neque eros nec lacus. Cras lobortis molestie faucibus.