Seared Scallops on Sweet Potato Chips
Ingredients
- 20 Veggie Chips like Terra brand Sweets & Beets
- Romesco Sauce - 1/2 recipe
Scallops
- 20 med-large raw scallops
- Pepper
- 1 Tbsp butter margarine
- 1 Tbsp olive oil
- Salt to taste
Instructions
- Wash and pat dry the scallops and season with a bit of pepper (salt can quicken toughen tender scallops, so season with salt after they are cooked).
- In a large skillet heat oil and butter over medium-high heat. Place scallops in hot pan and sear on both sides, about 2-4 minutes per side depending on thickness. You want them to still have a moist texture, so test one to make sure you don’t over cook them.
- You may need to cook them in 2 batches in you have a lot of scallops, if you over-crowd them too much of their moisture will released and they will steam rather than sear.
- To serve, place the chips on a platter and top each with a hot scallop. Add a small dollop of Romesco sauce to each. Can also be served at room temperature.
Notes
*If you are buying frozen scallops, make sure you are buying the real thing. I bought a frozen pack of 2 skewers of scallop from the seafood counter at my grocery store (they were pre-packed and frozen elsewhere). The only label on the package said “Scallop Medallions”. Once I got them home and defrosted them I realized that they were not ‘real’ scallops, but a compressed pureed mixture of…I’m guessing it was scallop bits and pieces. They tasted terrible and were nothing like the texture of real scallops – just something to be aware of.
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