Ginger Roasted Scallop with Sweet Onion Slaw served over Sweet Potato Puree
Ingredients
- 12 Each Medium Sea Scallops (20/30 Size)
- 1 tsp Chopped Fresh Ginger
- 1 tsp Turbinado Sugar
- 2 Tbsp Sesame Oil
- 1 tsp Chopped Fresh Cilantro
- 1 tsp Chopped Fresh Chives
- 2 Tbsp Lime Juice
- 1 tsp Tamari or other GF Soy Sauce
- Fresh Ground Mixed Peppercorns to taste
- For Slaw:
- 1/4 Cup Thin Shaved Vidalia Onion Cut to be no more the 1/2 inch long
- 2 Tbsp Thin Shaved Napa Cabbage
- 1 Tbsp Thin sliced 1/2 inch long red Bell Pepper
- 1 Tsp Chiffonade Fresh Cilantro
- 2 Tbsp Mirin or Seasoned Rice wine vinegar
- 1 Tsp Honey
- 1 tsp Lime Juice
- 1 Tbsp Neutral oil like grapeseed or canola
- Salt and pepper to taste
- For Sweet Potato
- 1 Lb Peeled Sweet Potato cut into 1 inch pieces
- 2 Tbsp Honey
- 1/4 Cup Unsalted Butter
- 1/4 tsp Ground Cardamom
- Salt and White pepper to taste
Instructions
- Make a marinade for the scallops by mixing the first set of ingredients. Marinate the scallops for at least an hour.
- Whisk together the Mirin, Honey, Oil, Lime Juice, and seasonings for the slaw. Toss the slaw ingredients together. Refrigerate until needed.
- make the Sweet Potato Puree: Boil the sweet potatoes in salted water until tender. Drain very well. You want to remove as much moisture as possible or it will be too runny. If you are feeling ambitious, you can even dry them in a low oven after draining. Next, Puree them in a food processor until smooth (no lumps). Add the remaining ingredients and blend until smooth, scraping down the sides as needed. Keep warm.
- Heat a saute pan over medium high heat. Place the scallops in the pan evenly. They should sear quickly. If you don't hear a distinct sizzle, keep heating the pan before adding the scallops. Conversely, you don't want the temperature too high, or it will burn the sugar in the marinade. You want to cook them about 1 to 2 minutes per side. They will be firm to the touch, but have a little give. If they aren't fully cooked through, turn down the heat to prevent burning and flip again until they cook through.
- Set up ceramic spoons or miniature plates to serve the scallops. Place a dollop of Sweet Potato in the middle of the spoon or plate. Balance a scallop on top of each. Then, top with the slaw. Be sure to drizzle a little of the slaw dressing over the scallop. Serve immediately.
Notes
When making the slaw, you want superfine small pieces of each vegetable. The slaw is an accent, not the dish. For the peppers, flatten the pepper, and trim it down so it is not too thick. You want fine lines.