Today’s recipe is pan-roasted sea scallops, served with gingered mashed sweet potatoes and a simple cilantro, chili, lime butter.
Two small sweet potatoes
Tbs finely minced peeled ginger
6-7 Tbs butter
Salt and pepper
1 Tbs olive oil
Red pepper flakes
Try to buy "no water added, dry packed" sea scallops if you can because they'll caramelize nicely instead of steaming in the pan.
There are no exact amounts for something like this, but I'm peeling two small sweet potatoes today and cutting them into 1-inch thick slices.
Add the sweet potatoes to a pan on the stovetop, add about 1-inch water, turn the heat to high and cook them along with a lid on top.
Stay with those and make sure the pan doesn't dry out as the sweet potatoes are cooking and, once they are cooked all the way through, pour off any remaining water, add a generous Tbs finely minced peeled ginger, add 2 Tbs butter, mash them up and put a lid on top to keep warm.
Chop a handful of fresh cilantro and, at this point, season the scallops with salt and pepper, add 1 Tbs butter and 1 Tbs olive oil to a large, heavy bottomed nonstick pan on medium high heat and sear the scallops on both flat sides until they're nicely caramelized, trying not to overcook them.
Once the scallops are cooked to your liking, serve them up in individual shallow bowls with the mashed sweet potatoes and add 3-4 more Tbs of butter to the scallop pan, add the juice of 1/2 lime, add a pinch of red pepper flakes and then add the chopped cilantro and spoon that over the top of everything.