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

Ingredients

• 2 sweet potatoes, large
• 1 cup orange juice (fresh squeezed if possible)
• 1/2 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 sour cream
• 24 large scallops
• Wondra Flour
• 2 tablespoons butter
• 1/4 cup balsamic vinegar (white balsamic)

Directions

1. 1

   For the Sweet Potatoes:.

2. 2

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3. 3

   Bake sweet potatoes at 350 to 400 degrees for 45 minutes. Clean out the pulp and discard the skins.

4. 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. 5

   For the Mushrooms:.

6. 6

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7. 7

   Clean and dry mushrooms well.

8. 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. 9

   Season well with salt. Finish with creme fraiche (or sour cream) and chopped fennel frondss for color.

10. 10

    For the Sacallops:.

11. 11

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12. 12

    Wash, then dry scallops with a paper towel and dust with Wondra flour.

13. 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. 14

    To Finish:.

15. 15

    ----------.

16. 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.