Best 5 Seared Scallops With Sweet Potato Soup Recipes

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Prepare to tantalize your taste buds with a culinary masterpiece that seamlessly blends the delicate sweetness of seared scallops with the velvety richness of sweet potato soup. In this article, we embark on a delightful journey to discover the best recipe for this harmonious dish. We will guide you through selecting the freshest scallops, roasting the perfect sweet potatoes, and crafting a luscious soup that captures the essence of both ingredients. Along the way, we'll uncover the secrets to achieving a perfectly seared scallop, ensuring a golden-brown exterior and a tender, succulent interior. So, gather your ingredients, prepare your palate, and let's embark on this culinary adventure together.

Let's cook with our recipes!

SEARED SCALLOPS WITH SWEET POTATO SOUP



Seared Scallops with Sweet Potato Soup image

I just tried this tonight, and it was the perfect fall recipe! Warm, filling, and simple. The savory scallops complement the slightly sweet soup. Top with some whole grain crackers and you have an excellent meal. This recipe is great for your full meal, or in smaller servings as a starting course. Vegetarians and vegans may substitute marinated meat substitute (please do not add salt) for the scallops, soy milk for cow's milk, and olive oil for the butter.

Provided by Allrecipes

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 14

2 sweet potatoes, peeled and cubed
2 tablespoons butter
1 tablespoon all-purpose flour
1 (1/4 inch thick) slice fresh ginger
1 ½ cups vegetable broth
1 tablespoon brown sugar
½ teaspoon ground nutmeg
1 cinnamon stick
1 cup milk
1 pound sea scallops
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons butter
cayenne pepper

Steps:

  • Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sweet potatoes, cover, and steam until easily pierced with a fork, 15 to 20 minutes.
  • Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and ginger slice. Cook and stir until the flour has turned golden brown, 2 to 3 minutes. Whisk in the vegetable broth, brown sugar, nutmeg, and cinnamon stick. Bring to a simmer over medium-high heat whisking constantly, then reduce heat to medium-low, and simmer 10 minutes. Add the steamed sweet potatoes and simmer 5 minutes more.
  • Remove and discard the cinnamon stick and ginger slice. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Whisk in the milk and cook over low heat until hot.
  • While the soup is reheating, season the scallops with salt and pepper. Melt the remaining 2 tablespoons of butter in a large skillet over medium heat until it begins to brown. Cook the scallops in the hot butter until browned and crispy on the outside, but no longer translucent on the inside, about 3 minutes total depending on the size of the scallops.
  • Ladle the soup into 4 bowls, and lay the scallops on top of the soup. Sprinkle with a little cayenne pepper to serve.

Nutrition Facts : Calories 390.6 calories, Carbohydrate 39.4 g, Cholesterol 82.3 mg, Fat 14.4 g, Fiber 5.4 g, Protein 25.6 g, SaturatedFat 8.3 g, Sodium 1073.4 mg, Sugar 13.4 g

SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER



Seared Sea Scallops With Ginger-Lime Butter image

Day-boat scallops, the kind that are dry-packed (never frozen or dosed with preservatives), are what you want for this decadent but very simple dish. The scallops are seared on cast iron, but gradually, for a crisp, well-browned surface that intensifies their natural sweetness. Ginger, lime and hot pepper enhance the rich meatiness of all fresh seafood, and here especially so. A roasted sweet potato and a pile of blanched bok choy complete this quintessentially elegant, fast-food meal.

Provided by David Tanis

Categories     dinner, for two, main course

Time 1h

Yield 2 servings

Number Of Ingredients 10

4 baby sweet potatoes (or use 2 larger sweet potatoes)
4 to 6 large dry-packed fresh sea scallops, about 12 ounces
Salt and pepper
3 tablespoons unsalted butter, at room temperature
1 tablespoon grated peeled ginger
1 fresh hot red chile pepper, finely chopped
Zest and juice of 1 lime
Olive oil, for searing
8 ounces baby bok choy, washed, leaves separated and stems discarded (or use spinach or chard leaves)
2 tablespoons roughly chopped cilantro, for garnish (optional)

Steps:

  • Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
  • Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
  • Put on a medium pot of salted water to boil for the greens.
  • Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
  • Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
  • While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
  • Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
  • Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 811 milligrams, Sugar 6 grams, TransFat 1 gram

SEARED SCALLOPS WITH SWEET POTATO SOUP



Seared Scallops with Sweet Potato Soup image

I just tried this tonight, and it was the perfect fall recipe! Warm, filling, and simple. The savory scallops complement the slightly sweet soup. Top with some whole grain crackers and you have an excellent meal. This recipe is great for your full meal, or in smaller servings as a starting course. Vegetarians and vegans may substitute marinated meat substitute (please do not add salt) for the scallops, soy milk for cow's milk, and olive oil for the butter.

Provided by Nerdmom

Categories     Sweet Potato Soup

Time 50m

Yield 4

Number Of Ingredients 14

2 sweet potatoes, peeled and cubed
2 tablespoons butter
1 tablespoon all-purpose flour
1 (1/4 inch thick) slice fresh ginger
1 ½ cups vegetable broth
1 tablespoon brown sugar
½ teaspoon ground nutmeg
1 cinnamon stick
1 cup milk
1 pound sea scallops
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons butter
cayenne pepper

Steps:

  • Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sweet potatoes, cover, and steam until easily pierced with a fork, 15 to 20 minutes.
  • Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and ginger slice. Cook and stir until the flour has turned golden brown, 2 to 3 minutes. Whisk in the vegetable broth, brown sugar, nutmeg, and cinnamon stick. Bring to a simmer over medium-high heat whisking constantly, then reduce heat to medium-low, and simmer 10 minutes. Add the steamed sweet potatoes and simmer 5 minutes more.
  • Remove and discard the cinnamon stick and ginger slice. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Whisk in the milk and cook over low heat until hot.
  • While the soup is reheating, season the scallops with salt and pepper. Melt the remaining 2 tablespoons of butter in a large skillet over medium heat until it begins to brown. Cook the scallops in the hot butter until browned and crispy on the outside, but no longer translucent on the inside, about 3 minutes total depending on the size of the scallops.
  • Ladle the soup into 4 bowls, and lay the scallops on top of the soup. Sprinkle with a little cayenne pepper to serve.

Nutrition Facts : Calories 390.6 calories, Carbohydrate 39.4 g, Cholesterol 82.3 mg, Fat 14.4 g, Fiber 5.4 g, Protein 25.6 g, SaturatedFat 8.3 g, Sodium 1073.4 mg, Sugar 13.4 g

BROWN-BUTTER SEA SCALLOPS WITH GINGER SWEET POTATOES WW



Brown-Butter Sea Scallops With Ginger Sweet Potatoes Ww image

Entered for safe-keeping. Scallops and sweet potatoes fit my WW and cholesterol-reduction diet very nicely. Each serving is 4 pts. From WW's "Simply the Best All American".

Provided by KateL

Categories     One Dish Meal

Time 54m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium sweet potatoes, about 2 pounds, scrubbed
1/2 cup skim milk
1 inch fresh gingerroot, peeled and grated
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon unsalted butter
3/4 lb large scallop, sliced in 1/4-inch thick rounds
2 scallions, thinly sliced

Steps:

  • PREPARE SWEET POTATOES:.
  • Preheat the oven to 400 degrees Fahrenheit. Pierce the potatoes in several places.
  • Bake sweet potatoes until tender, about 45 minutes.
  • Halve the potatoes lengthwise, and scoop the pulp into a medium bowl.
  • Stir in the milk, ginger, salt and pepper.
  • Beat with an electric mixer at low speed until blended and smooth; keep warm.
  • PREPARE SCALLOPS:.
  • Heat the butter in a large nonstick skillet over medium-high heat. Cook until the butter just begins to brown slightly.
  • Add the scallops, cook, turning once, until browned on the outside, and just opaque in the center, about 1 minute on each side.
  • Sprinkle with the scallions and serve with the potatoes.

Nutrition Facts : Calories 211.3, Fat 3.5, SaturatedFat 2, Cholesterol 28.6, Sodium 715.1, Carbohydrate 31.2, Fiber 4.1, Sugar 5.6, Protein 13.7

SEARED SCALLOPS WITH BABY SPINACH



Seared Scallops With Baby Spinach image

A lovely, very simple Asian dish. This is mildly seasoned, but feel free to add chili paste, chili oil or whatever firey substances you like.

Provided by Chef Kate

Categories     One Dish Meal

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
2 teaspoons toasted sesame oil
2 garlic cloves, minced
1 inch piece fresh ginger, minced
10 ounces Baby Spinach
1 tablespoon soy sauce
1 tablespoon sesame seeds, toasted, see note
1 teaspoon sesame seeds, toasted, see note
fresh ground pepper
3/4 lb sea scallops

Steps:

  • Heat 1 tablespoon of the vegetable oil and 1 teaspoon of the sesame oil in a skillet over high heat. A.
  • dd garlic and ginger; cook, stirring, until garlic softens, 1 minute.
  • Add spinach; cook until leaves soften and heat through, 1 to 2 minutes.
  • Add soy sauce, sesame seeds and pepper to taste; toss to combine.
  • Cover skillet; keep warm while scallops cook.
  • Heat remaining 1 tablespoon vegetable oil and 1 teaspoon sesame oil over medium-high heat in a grill pan or heavy skillet.
  • Sear scallops until dark golden, about 2 minutes per side.
  • Serve scallops over the spinach.
  • Note: To toast sesame seeds, place in a dry skillet over low heat, shaking frequently to prevent burning, until fragrant and barely colored, about 3 minutes.

Nutrition Facts : Calories 193.4, Fat 11.5, SaturatedFat 1.5, Cholesterol 28.1, Sodium 445.3, Carbohydrate 6, Fiber 2, Sugar 0.4, Protein 17.4

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
  • Choose the right scallops: Look for scallops that are firm and plump, with no brown or black spots. Avoid any scallops that have a slimy texture or an off smell.
  • Sear the scallops properly: To get a nice sear on your scallops, make sure your pan is hot before adding the scallops. Sear the scallops for 2-3 minutes per side, or until they are golden brown and opaque throughout.
  • Don't overcrowd the pan: If you overcrowd the pan, the scallops will not sear properly and will end up steamed instead. Cook the scallops in batches if necessary.
  • Season the scallops simply: Scallops have a delicate flavor, so you don't need to overpower them with seasonings. A simple seasoning of salt and pepper is all you need.

Conclusion:

Seared scallops with sweet potato soup is a delicious and elegant dish that is perfect for a special occasion. The sweet potato soup is creamy and flavorful, and the seared scallops add a touch of luxury. This dish is sure to impress your guests, and it is also relatively easy to make. So next time you are looking for a special dish to serve, give this recipe a try.

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