Pan Seared Scallops With Chili-Cranberry Vinaigret

  1. 1.treheat oven to 450 degrees. Prick sweet potatoes with a knife and bake in the center of the oven for 1 hour or until tender. When potatoes are cool enough to handle, scoop out flesh into a large bowl. Add melted butter, chipotle chili and the adobo sauce. Using an electric mixer, whip potatoes until smooth. Cover and keep warm while preparing scallops.
  2. 2.teat 2 tablespoons of olive oil in a large skillet over medium-high heat. When hot, add enough scallops to fit in a single layer in the pan. Season to taste with the salt and pepper. Saute, turning once, until lightly browned and cooked through, 3 to 4 minutes or more-being careful not to overcook. Remove to a platter to keep warm and continue cooking remaining scallops, adding more oil if necessary.
  3. 3.temove pan from heat and add the 4 tablespoons of white wine to the pan. Return to heat and cook until reduced by half. Add the 1/2 cup of fresh cranberries and cook just until they pop.
  4. 4.tn a medium bowl combine the cranberry mixture, the vegetable broth, chili powder, orange juice, cumin and 1 tablespoon of the cilantro.
  5. 5.to serve arrange the sweet potatoes in the center of a heated serving plate; surround potatoes with the scallops. Drizzle scallops with the vinaigrette and garnish with the fresh cilantro,sprinkling all over serving plate.

potatoes, butter, chili, adobo sauce, bay scallops, salt, pepper, olive oil, white wine, fresh cranberries, vegetable broth, chili powder, orange juice, cumin, cilantro

Taken from www.epicurious.com/recipes/member/views/pan-seared-scallops-with-chili-cranberry-vinaigret-1208547 (may not work)

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