Seared Scallops with Sweet Potato Purée
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Ingredients
- 1 Sweet Potato (large, peeled and chopped into cubes)
- 1 tsp Ghee
- 1/8 tsp sea salt
- 2 ozs Prosciutto (sliced into small pieces)
- 2 tsps Extra Virgin Olive Oil (divided)
- 1/4 cup Fresh Sage (loosely packed)
- 8 ozs Scallops
Ingredients
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Instructions
- Bring a medium-sized pot of water to a boil and add the chopped sweet potato. Boil until it is cooked through. Drain the water and mash the potato into a smooth purée with ghee and sea salt.
- Heat a large pan over medium heat. Add the prosciutto and cook for a 3 minutes per side or until crisp. Remove from the pan and set aside. Using the same pan, add half of the extra virgin olive oil and sage. Fry until crispy, then remove and set aside.
- Place the scallops on a plate lined with a paper towel to ensure they are dry. Season with sea salt. Place the same pan over medium heat and add the remaining extra virgin olive oil. Add the scallops and cook for 3 to 4 minutes per side.
- Assemble the plates with the sweet potato purée, then top with the scallops, sage, and prosciutto. Enjoy!
Recipe Notes
Leftovers
Refrigerate in an airtight container for 2 days.
No Sage
Omit or use parsley, basil or thyme.
No Prosciutto
Use bacon, turkey bacon or ham.
7 ingredients ·35 minutes
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Dr. Stacey Sanchez
With over 25 years in the Health and Wellness industry and extensive education in Naturopathic Medicine, Nutrition and Health Coaching, Dr Sanchez successfully created personalized solutions for patients and clients who want to optimize their overall health goals.
