Pan Seared Scallops with Sweet Potato Puree

Sea Scallops are a light, sweet, and delicious shellfish. Unfortunately, most people are intimidated by them, but you shouldn't be!!  They are not difficult to cook and can be paired with almost any side dish.  I am taking the dish in a Caribbean/ tropical island route today, with sweet and spicy notes to the dish.  If you have never had a scallop, I hope you give this recipe a try, I promise you won't regret it!!!

Pan Seared Scallops

6 Scallops (U12,  thats the size...ask the fishmonger at your store, although any size will work as long as they are not the mini-sized scallops. If you get smaller ones make sure you buy more...
1 teaspoon olive oil
2 tablespoons unsalted butter
salt, to taste
pepper, to taste

Strawberry Relish

1 cup diced strawberries
1 tablespoon diced jalapeno pepper
2 tablespoons diced shallots
1 tablespoon olive oil
1 teaspoon balsamic vinegar
salt, to taste
pepper, to taste

Sweet Potato Puree

3 sweet potatoes, skin removed, large dice (think 1inch by 1 inch cubes)\
1 can coconut milk
milk, enough to cover potatoes
1 tablespoon garlic, diced
Salt, to taste
Pepper, to taste
Honey, to taste

The first thing your going to do is make the relish.  This is pretty easy, just add all the ingredients in a bowl, mix together.  Taste the relish and then add salt and pepper to your liking.

Next step is to begin the puree.  Put your liquid in a small to medium pot, then add your potatoes.  Bring to a boil and cook until fork tender, about 15 minutes.  Now add the garlic, and the remaining ingredients to your liking.  If you don't want it overly sweet, add more salt and pepper and less honey.

The scallops will take about 7 minutes, give or take, so keep that in mind and get them started about 8 minutes into the cook time of the potatoes.  Place a saute pan over medium high heat, add oil and butter.  Once the butter has melted, season the scallops with salt and pepper, then add to the pan.  Cook for about four minutes, the scallop should have browned.  Flip and cook for another three minutes, until the scallop is firm and browned on both sides.  If the top of the scallop is split, do not freak out, that is completely normal and to be expected. 

For plate assembly, take a spoonful of the puree and spread it down the middle of the plate.  Place half the scallops on top of the puree, then spoon the relish over the scallops. 

All items in this dish should be eaten together.  You want a little bit of every item in each bite...Eat Up!!!