I came upon some beautiful scallops and needed to take care of some leftovers in my fridge and the result happened to be too delicious to keep to myself. The contrast of textures and flavours were spot on and done in a snap if you happen to have leftover roasted sweet potatoes and if you do not, then go ahead and take a short cut in the microwave to cook them through.
Start by taking care of your sweet potato. If you have any leftovers, just purée (without the skin) with a hand blender or in a food processor. You should not need to add any liquid to it as it is pretty soft and silky to begin with. Reheat gently in the microwave while completing the rest of the recipe. If you do not have any leftovers, you can boil some or prick and place in the microwave to cook until tender.
Toss the swiss chard and basil with a drop of olive oil, salt and pepper and reserve.
Preheat a non stick skillet on medium to high heat. Remove the small muscle on the side of the scallops, rinse them with cold water and pat dry with a paper towel. Sprinkle some kosher salt in the skillet and place your scallops delicately into the pan. Spacing them apart so they do not touch each other (you can make two batches if needed). Do not touch or move your scallops, simply leave them alone until you can see them forming a beautiful brown crust on the bottom (1 to 2 minutes). The middle of the scallop should stay translucent. Turn scallops on other side and continue cooking for another minute or so. Remove scallops from the pan and reserve on a plate.
Add the chorizo pieces to your pan to warm them through, about 1 to 2 minutes, remove and set aside. De-glaze your pan with the apple cider vinegar, also adding the resting juices from the scallops and remove from the heat.
Place the sweet potato purée on the bottom of the plate, placing the scallops and chorizo over and around the purée. Place your salad in the middle and take the reduced vinegar from the skillet and drizzle on the plate as a sauce.
And voilà a 5 star dish with only a few ingredients.
Ingredients for 2 portions
- 1 sweet potato cooked or leftover roasted
- 10 Scallops
- 10 thin slices of chorizo or 10 bite size pieces
- 2 tbsp of apple cider vinegar
- A few leaves of fresh basil
- A few leaves of baby swiss chard or spinach
- A few drops of Olive oil to dress salad