Pétoncles Aux Patate Douce
Sweet potato slices are fried to a golden brown and is the canvas for tender, succulent and sweet Georges Bank scallops. Top this with caramelized shallot and you’ll see why your family and friends won’t stop talking about this dish of pure and simple flavours brought to a crescendo.
5-6 large sea scallops per person
1-2 large sweet potatoes sliced 1/4 inch thick, on a bias (use the center/largest slices)
1 large shallot, chopped fine
Sea salt and fresh cracked pepper
1 fresh lemon
Extra-virgin olive oil
Baby mixed greens
Pétoncles aux Patate Douce
In a large sauté pan, melt 2 tablespoons of butter with 2 of oil on a low to medium fire. When hot, add the slices of potato and cook each side about 4 minutes, or until slightly browned. Potatoes should be tender, so be careful when removing them from the pan to a warm platter in the oven set to warm.
In another pan, add 2 tablespoons of butter, 2 of oil, pinch of salt and pepper and add chopped shallot. Stir and cook over medium heat until brown and caramelized. Do not burn. When done, set this aside in a small bowl in the oven to keep warm as well.
In the same pan as the shallot, add 2 more tablespoons of butter and 2 of oil over a medium heat. When oil and butter is hot and shimmering add the scallops that have been sprinkled lightly with salt and pepper, both sides. Cook each side about 2 minutes, or until browned, but still tender. Sprinkle with lemon juice and place one scallop per potato slice and top with pan drippings as well as shallots. Serve immediately with mixed greens sprinkled with lemon and extra-virgin olive oil.