Seared Sea Scallops on Potato Medallion
Submitted by: carriecancook!
This dish is the perfect balance of savory and sweet. The creme fraiche and scallions add the complexity and layers of flavor that put this appetizer over the top.
Ingredients
- 1 medium-sized sweet potato
- 8 sea scallops (you can use 4 if the scallops are exceptionally large - just cut them in half to create two thinner scallops)
- 1 container of creme fraiche
- 2 tablespoons of sliced scallions
- 1 tablespoon fresh minced garlic
- Salt and pepper, to taste
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Method
Peel your sweet potato and then cut into approximately 8- 1/4 inch thick medallions (imagine a large coin). Spray a pan with olive oil and place the 8 potato medallions in the pan on medium heat. When you notice the potatoes turning a golden hue, flip them over and do the same on the other side. A fork should easily pierce the center of the potato and that will indicate that they are ready to take off the heat. Using the same pan, spray a bit more olive oil; add the minced garlic and then the scallops. The scallops will cook rather quickly and you will know they are done when they start to "crack" and spread a bit. Place one scallop on each potato medallion, garnish with a dollop of creme fraiche and a small pinch of minced scallions. Salt and pepper to taste.
Notes:
Number of Servings: 4
Submitted by: carriecancook! ( See all of carriecancook! Recipes )
