Brightening up our plates and hoping spring will be here sooner than later with this fancy dish!
Scallops are delicious simply grilled or pan seared, and elegant for any dinner party menu. What else we love about scallops is just how fast they are to cook and the vast variety of dishes you can pair them with. Since scallops are so quick to cook it is important to remember with your meal planning to have your additional ingredients ready to plate before putting the scallops in the pan to cook.
Here is a delicate pairing to enhance the scrumptious seafood dish.
Difficulty : Medium Prep Time : 40 minutes Cook Time : 6 minutes
8 Scallops ( 4 servings )
4 Large Potatoes
150 g Chestnuts
15 grams Butter
1/2 cup Oat Milk
2 teaspoons Olive Oil
Salt & Pepper
Orange (Cachi – Persimmon fruit – as an Italian fruit version)
1 teaspoon Brown sugar
- Boil peeled potatoes in salted water, boil for 30 – 40 minutes until tender. Remove from water smash potatoes in a mixing bowl with salt, pepper, 1 teaspoon olive oil, and 1/2 cup oat milk. Cook peeled chestnuts in a small skillet pan with 1 teaspoon butter cook until chestnuts are tender about 8 minutes, remove from heat, cut into small pieces and add to mixing bowl with potatoes and mix with a mixture to obtain a creamy puree consistence.
- Peel 1 orange or permissions and cut slices into small pieces. Get the juice of one, put in a small sauce pan and cook down with a tablespoon of brown sugar to make a reduction, about 20 minutes, stirring occasionally.
- In a medium skillet pan, heat olive oil on a medium heat and cook scallops, 2 minutes per side. Serve a dollop of warm puree with the pan seared scallop on top a touch of orange reduction sauce and a spinach salad leaf.