Monday, March 19, 2012
No More 'Mallows' Blogger Recipe Contest: Brown Butter Sage Seared Scallops with Sweet Potato Red Quinoa Cakes
Brown Butter Sage Seared Scallops with Sweet Potato Red Quinoa Cakes
I am often inspired simply by what is in my refrigerator and cupboards when it comes to getting creative with recipes. That's partially what happened while piecing this recipe together, along with the desire to make a winning dish to enter into the No More 'Mallows' Blogger Recipe Contest!
Serves: 5 appetizer portions
Prep: 10 minutes
Cook: 15 minutes
1 c. sweet potato puree
1/2 c. red quinoa, cooked
1 egg, beaten
3 T. self-rising flour
2 T. olive oil, divided
15 scallops, clean and dry
salt and pepper, to taste
1/2 c. unsalted butter
1/4 c. fresh sage, minced
5 fresh whole sage leaves (garnish)
For the cakes combine sweet potato puree, cooked red quinoa, egg and flour in a medium bowl and mix until smooth. Heat one tablespoon of the olive oil over medium heat in a large non-stick skillet then spoon about 1/4 cup of batter per cake and cook until golden about 3 to 5 minutes per side.
In the meantime heat remaining tablespoon of olive oil in another large non-stick skillet over medium high heat. Season both sides of scallops with salt and pepper to taste and add to skillet. Cook until golden crisp about 2 to 4 minutes per side. Remove and set aside. Reduce heat to low and add unsalted butter along with both minced and whole sage leaves. Cook just until butter begins to brown and a nutty aroma fills the air about 3 to 5 minntes.
Assemble apptizer by placing a cake on the plate, top with three scallops and drizzle with brown butter sage sauce. Garnish each portion with a fried sage leaf.
* To cook sweet potato peel, cube and boil until fork tender about 20 minutes then mash.