Seared Scallops Over Sweet Potato Purée with Lemon Sage Butter
SERVES: 4
PREP TIME: 5 minutes
TOTAL TIME: 10 minutes
COURSE: Main
In this dish, the sweetness of the scallops and purée discovers the perfect counterfoil in the lemon sauce enhanced with the herbal notes of sage and pleasant acidity of lemon.
Ingredients
- 16 fresh Scallops, outer muscle removed
- 2 Tbsp olive oil
- 4 Tbsp butter
- 8 fresh sage leaves
- 2 Tbsp lemon juice
- Citarella Sweet Potato Purée
- Salt and pepper, to taste
- Flaky salt, for garnish
Instructions
- Season scallops with salt and pepper on both sides.
- In a large non-stick skillet over medium-high heat, add olive oil. Add scallops in a single layer and cook for 2 minutes until golden brown. Flip and then add sage leaves and butter to the pan. Spoon butter and sage over scallops while continuing to cook until all butter is melted. Add in lemon juice and season with salt and pepper as needed.
- Meanwhile, warm the Citarella Sweet Potato Purée, and add to a serving platter. Using tongs, place scallops on top of sweet potato purée and spoon lemon sage butter over top. Sprinkle with flaky salt and enjoy!
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