I have never cooked scallops or to my knowledge ever tasted one. The beginning of the adventure was finding the ingredients. I finally found the creme fraiche at Schnucks. Creme fraiche is another food I've never cooked with or tasted. The scallops found at a meat and Deli shop on S. Neil St. As if that wasn't enough, somehow I had scallions and shallots mixed up in my mind.
But now all the ingredients are here and ready to be cooked for dinner tonight.
Seared Sea Scallops on Potato Medallion
Submitted by: carriecancook!
This dish is the perfect balance of savory and sweet. The creme fraiche and scallions add the complexity and layers of flavor that put this appetizer over the top.
# 1 medium-sized sweet potato
# 8 sea scallops (you can use 4 if the scallops are exceptionally large - just cut them in half to create two thinner scallops)
# 1 container of creme fraiche
# 2 tablespoons of sliced scallions
# 1 tablespoon fresh minced garlic
# Salt and pepper, to taste
Peel your sweet potato and then cut into approximately 8- 1/4 inch thick medallions (imagine a large coin).
Spray a pan with olive oil and place the 8 potato medallions in the pan on medium heat. When you notice the potatoes turning a golden hue, flip them over and do the same on the other side. A fork should easily pierce the center of the potato and that will indicate that they are ready to take off the heat.
Using the same pan, spray a bit more olive oil; add the minced garlic and then the scallops. The scallops will cook rather quickly and you will know they are done when they start to "crack" and spread a bit.
Place one scallop on each potato medallion, garnish with a dollop of creme fraiche and a small pinch of minced scallions. Salt and pepper to taste.
Number of Servings: 4