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!

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