Seared Scallops w/ Spicy Biltong & Sweet Potato Mash

Seared Scallops w/ Spicy Biltong & Sweet Potato Mash

March 15, 2020

The Whole30 is a great opportunity to try new flavors and experiment with cooking things you might not have tried before. Seared scallops with a velvety sweet potato mash and Ayoba-Yo Spicy Biltong has everything your tastebuds want and more!

For the seasoned Whole30 home cooks, this dish is a great way to mix things up with an elegant restaurant worthy dish. Perfect for date night, entertaining, or a weeknight treat!

Ingredients:

For the Sweet Potato Puree:

  • 1 lb sweet potatoes
  • 1/2 lb carrots
  • 2 cups water
  • 1/4 cup olive oil
  • 1 tsp ground thyme
  • 1 bunch chives
  • 1 clove garlic
  • salt and pepper

For the Vinaigrette

  • 1 T dijon mustard
  • 1/4 cup finely chopped parsley
  • 1 clove garlic
  • 1/4 cup freshly squeezed lemon juice
  • 3/4 cup olive oil

Scallops

  • 1/2 lb wild caught sea scallops
  • 1 2 oz bag of premium grass fed Ayoba Spicy Biltong
  • Sea salt
Recipe:
  1. Scrub and wash sweet potatoes and then cut slits into the tops of the sweet potatoes
  2. Bake sweet potatoes at 375 F with skins on for 1 hour or until for tender
  3. Meanwhile, cut carrots into 1 inch pieces and cover in a small saucepan with water and olive oil. Sprinkle in thyme. Bring to a boil and simmer over medium heat with the lid-off until carrots are fork tender, roughly 20 minutes
  4. Peel the skins off the cooked sweet potatoes and place potatoes in food processor along with the cooked carrots, 1 clove garlic, 1 bunch of chives, and salt & pepper.
  5. Process, streaming in the water and oil cooking liquid that the carrots were cooked in. Process until smooth.
  6. Season to taste
Recipe for Vinaigrette:
  1. For the vinaigrette combine all ingredients besides the olive oil in a medium sized bowl.
  2. Slowly pour in the olive oil in a thin stream as you whisk.
  3. Heat a large cast iron skillet to high heat, until lightly smoking
  4. Season scallops with salt
  5. Pour 2 T oil into pan and sear scallops for 1 minute per side

Plate puree on a serving plate with scallops on top. Sprinkle the Ayoba-Yo Spicy Biltong over the plate along with the vinaigrette.  Enjoy!



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GRASS FED

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