Salmon & Sea Scallops Epicurious Recipe

• active time: 25 min
• total time: 25 min
• 1 large sweet potato (3/4 pound), peeled and sliced crosswise 1/2 inch thick
• 6 ounces salmon fillet or steak, skinned
• 6 ounces sea scallops, tough ligament removed from side of each if attached
• 3 tablespoons fresh lime juice, divided
• 2/3 cup thinly sliced red onion
• 1 tablespoon extra-virgin olive oil
• 1 celery rib, thinly sliced crosswise
• 1 fresh serrano chile, finely chopped, including seeds
• 1/2 cup heavy cream
• 1/2 cup coarsely chopped cilantro
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1. Put a baking sheet in middle of oven and preheat oven to 450u0b0F.
2. Arrange sweet potato slices in 1 layer on hot baking sheet and roast until tender and lightly browned, 20 to 25 minutes. Divide between 2 plates and keep warm, loosely covered with foil.
3. While sweet potato roasts, cut salmon and scallops into 3/4-inch pieces, then toss with 1 tablespoon lime juice and 1/4 teaspoon pepper.
4. Cook onion in oil in a 10-inch heavy skillet over medium heat, stirring occasionally, until pale golden, about 3 minutes. Add celery and chile and cook, stirring occasionally, until celery just begins to soften, about 2 minutes.
5. Add cream and bring just to a boil, then add seafood (with juice) and simmer until just cooked through and cream is slightly thickened, about 5 minutes. Stir in remaining 2 tablespoon lime juice and 1/4 teaspoon salt.
6. Spoon seafood mixture on top of sweet potatoes. Sprinkle with cilantro.

active time, time, sweet potato, salmon fillet, lime juice, red onion, extravirgin olive oil, celery, serrano chile, heavy cream, cilantro, this recipe

Taken from www.epicurious.com/recipes/member/views/salmon-sea-scallops-epicurious-recipe-50144272 (may not work)