I tried this dish at a restaurant called Second Home in Denver and Loved It! So much so that I literally bought the ingredients to make it at home on our way home the next day. I love scallops to begin with, but this recipe is so flavorful with lots of different textures, and the salty/sweet mixture is great – not to mention the colors on your plate look pretty enough to eat. And that’s what I did. So let’s get started on this rainbow of flavors.
Here is what you will need for 2 servings:
8 Large Sea Scallops
1 1/2 Sweet Potatoes
1/2 Onion, chopped
1/2 cup Cranberries and Raisins mix
1/4 cup Capers
1/4 cup Candied Pecans
1/4 cup Red Wine
1/4 cup Apple Juice
1 teaspoon Honey
1 teaspoon Lemon Juice and Zest
salt and pepper
First, we are going to reconstitute our raisin/ cranberry mixture and make the sauce. In a small saucepan, mix together the wine, apple juice, and honey. Add your raisins and cook for 3 minutes to burn off the alcohol.
Then transfer them into a dish and let them plump up while the potatoes are cooking.
Then, peel and cube your sweet potatoes.
Heat up a pan with some olive oil. Add the sweet potatoes, seasoned with salt and pepper, and cook them until they are almost done, about 15 minutes or so. Add the onions and cook for another 5 minutes.
In yet another pan, cook the scallops. Pat them dry with a paper towel and season with salt and pepper.
Cook the scallops in a little bot of olive oil, 3 minutes per side.
Right before you are going to plate your raisins, add the lemon juice to the raisin mixture.
Now all you have to do is plate everything. First, put down a bed of your sweet potato onion mixture, then add your raisins, capers and candied pecans. Top with scallops and garnish with fresh lemon zest. Looks Fabulous!
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