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Pan-Roasted Scallops W/Orange Sweet Potato Puree, Wild Mushrooms

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“This recipe comes from another Jersey Shore Restaurant that I have eaten at, The Pier Village of Long Branch.”
1hr 35mins

Ingredients Nutrition


  1. For the Sweet Potatoes:
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  3. Bake sweet potatoes at 350 to 400 degrees for 45 minutes. Clean out the pulp and discard the skins.
  4. Place pulp in medium-size heavy saucepan over low heat. Pour orange juice and sugar over the top. Stir constantly for 3 to 5 minutes and reduce until mixture is dry. Season with salt and pepper.
  5. For the Mushrooms:
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  7. Clean and dry mushrooms well.
  8. In a hot saute pan filmed with vegetable oil, add mushrooms and fennel bulb. Let the mushrooms develop a little color (about 8 to 10 minutes), then lower heat to medium. Add garlic.
  9. Season well with salt. Finish with creme fraiche (or sour cream) and chopped fennel frondss for color.
  10. For the Sacallops:
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  12. Wash, then dry scallops with a paper towel and dust with Wondra flour.
  13. Drizzle a little vegetable oil in a medium-hot saute pan. Place scallope in pan. Allow scallops to get golden brown, then turn down heat. Add butter and baste for about 3 minutes, then flip and cook opposite side.
  14. To Finish:
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  16. Place a small amount of the sweet potato on the plate. Place 3 scallops on top and smother with creamed mushrooms. Drizzle with balsamic vinegar.

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