Seared Scallops with Sweet Potato Purée
Seared Scallops with Sweet Potato Purée
Servings
2
Servings
2
Ingredients
  • 1 Sweet Potato (large, peeled and chopped into cubes)
  • 1tsp Ghee
  • 1/8tsp sea salt
  • 2ozs Prosciutto(sliced into small pieces)
  • 2tsps Extra Virgin Olive Oil (divided)
  • 1/4cup Fresh Sage (loosely packed)
  • 8ozs Scallops
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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