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

• 2 sweet potatoes, large
• 1 cup orange juice (fresh squeezed if possible)
• 12 cup sugar
• salt and pepper
• 1 lb wild mushroom (any mix of black trumpets, chanterelles, cremini, enoki, shiitake, etc.)
• vegetable oil
• 1 fennel bulb, and fronds (sliced thin or chopped, chopped)
• 1 garlic clove
• salt
• 1 tablespoon creme fraiche or 1 tablespoon sour cream
• 24 large scallops
• Wondra Flour
• 2 tablespoons butter
• 14 cup balsamic vinegar (white balsamic)

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

sweet potatoes, orange juice, sugar, salt, wild mushroom, vegetable oil, fennel bulb, garlic, salt, creme fraiche, scallops, wondra flour, butter, balsamic vinegar

Taken from www.food.com/recipe/pan-roasted-scallops-w-orange-sweet-potato-puree-wild-mushrooms-287314 (may not work)