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Scallops and Sweet Potatoes

Provided by Asha Pagdiwalla

Scallops and Sweet Potatoes is my whimsical play on the shape, texture and flavors of the mussel and vegetable. The mild sweetness of Asian white sweet potato complements the sweetness of the fresh scallop. Served on a bed of Radish "Pesto," Fresh Orange Slices and Pickled Radishes with Fresh Orange Juice squeezed over, it is a well-composed dish of different flavors that pair beautifully together.  

Scallops and Sweet Potatoes

Ingredients

  • 4 sea scallops fresh, unfrozen
  • 1 Asian sweet potato
  • 1 navel orange, peeled and sliced
  • 2 radishes
  • Sprouts for garnish
  • 1 bunch radish leaves
  • 2 tablespoons almonds, toasted
  • 3 tablespoons olive oil
  • 2 tablespoons peanut oil for searing

Directions

Peel the sweet potato and pare into a cylinder of about the same thickness of the scallops. Make 1 inch slices of the sweet potatoes (you should get 4 even sized rounds). Bring a shallow pot of water to a boil, salt it lightly and cook the potatoes al dente (about 5 minutes). Set aside.

Meanwhile, blanch the radish leaves in water and grind to an almost puree with the olive oil and toasted almonds. Thinly slice the radishes and soak in vinegar and a little salt for about 15 minutes.

Just before serving, heat peanut oil in a cast iron skillet until very hot. Place the scallops and potatoes in one layer and cook on medium-high for one minute on each side until seared brown.

To assemble, spread a rectangle of radish pesto on the plate, arrange the orange slices over it. Place the scallops and sweet potatoes, sprinkle pickled radish and top with the sprouts. Squeeze some fresh orange juice over and serve immediately.

Serves 2

 

Asha Pagdiwalla comes from a long line of talented Indian home chefs. Five years ago, she moved to New York City and discovered global cuisine. Along the way, she discovered a latent passion for creating food experiences, blending global flavors with Indian cuisine, and sharing it with family and friends. In 2008, when the world (ok, really just Wall Street!) order tumbled, she traded excel sheets and models for baking sheets and dutch ovens and started Fork Spoon Knife (www.forkspoonnknife.com), a blog where she shares her passion for all things food and photography. She has lived in India, Japan and US.