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Pan Seared Scallops with Chili-Cranberry Chutney with Mashed Adobo Sweet Potatoes

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4-6
Main Dishes
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| Servings: 4-6

Ingredients

  • 4 medium sized sweet potatoes
  • 2 tablespoons butter
  • 1 chipotle chili, finely chopped
  • 1 teaspoon adobo sauce
  • 2 pounds Bay Scallops
  • Salt and Pepper
  • 2 tablespoons olive oil, plus more if needed
  • 4 tablespoons white wine
  • 1 cup fresh cranberries
  • ½ cup raisins
  • 2 tablespoons vegetable broth
  • ¾ teaspoon chili powder
  • 2 tablespoons orange juice
  • ¼ teaspoon cumin
  • 1 tablespoon fresh cilantro coarsely chopped, plus additional for garnish

Directions

  1. Preheat oven to 450F degrees.
  2. Prick sweet potatoes with a knife and bake in the center of the oven for 1 hour or until tender.
  3. When potatoes are cool enough to handle, scoop out flesh into a large bowl. Add melted butter, chipotle chili and the adobo sauce. Using an electric mixer, whip potatoes until smooth. Cover and keep warm while preparing scallops.
  4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When hot, add enough scallops to fit in a single layer in the pan. Season to taste with the salt and pepper. Sauté, turning once, until lightly browned and cooked through, 3 to 4 minutes or more-being careful not to overcook. Remove to a platter to keep warm and continue cooking remaining scallops, adding more oil if necessary.
  5. Remove pan from heat and add the 4 tablespoons of white wine to the pan. Return to heat and cook until reduced by half. Add the raisins and fresh cranberries.  Cook just until cranberries pop.
  6. In a medium bowl combine the cranberry mixture, the vegetable broth, chili powder, orange juice, cumin and 1 tablespoon of the cilantro.
  7. To serve arrange the sweet potatoes in the center of a serving plate; place scallops on top of potatoes. Surround with chutney and sprinkle with cilantro.
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No Fail Recipes