Seared Scallops with Romesco Sweet Potatoes and Hazelnut Gre

• servings: 2 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

2 medium sweet potatoes

3 tablespoons hazelnuts (roughly chopped)

1/2 cup fresh parsley (finely chopped)

1 lime for both zest and juice

Diamond Crystal kosher salt

Freshly ground black pepper

1/2 pound dry-packed scallops

Extra-virgin olive oil

2 tablespoons salted butter

1 small roma tomato (San Marzano or globe tomatoes will also work here, diced)

1/2 cup roasted red peppers (roughly chopped)

3 garlic cloves (thinly sliced)

1/2 teaspoon smoked paprika

1/4 teaspoon red pepper flakes

1 drizzle Brightland Ardor Chili Oil (or any other chili-infused olive oil)

Directions

First, prepare the sweet potatoes. Pierce them all over with a fork, then cook them until they are fork tender. I like to either microwave on high fro 8-10 minutes, or roast them in the oven at 425°F for 45-50 minutes. Set them aside but leave their skin on, this keeps the sweet potato soft in the center.

While the sweet potatoes are cooking, prepare the gremolata. Place a large skillet over medium heat and toast the hazelnuts until fragrant, 3-4 minutes. Add them to a small bowl. Leave out the pan but turn off the heat.

Add the finely chopped parsley to the hazelnuts. Zest in about half a teaspoon of lime zest, then squeeze in the juice from half the lime. Stir and season with a big pinch of salt. Add more lime juice and salt to taste, and set aside.

Pat the scallops dry with a paper towel, then season both sides with salt and pepper.

Turn the heat back up to medium on your pan. Let this heat up for 2-3 minutes. Add a healthy drizzle of olive oil and cook the scallops in batches, searing for 2-3 minutes on each side or until they are golden.

When the scallops are seared on both sides, add 1 tablespoon of butter to the pan. Allow it to melt, then baste the scallops in the butter for 30 seconds before removing from the pan. Repeat this with both batches.

Remove the scallops from the pan, then immediately add the chopped tomato, red pepper and garlic. Season with a pinch of salt, the paprika and the red pepper flakes. Cook for 3-4 minutes or until the garlic is beginning to soften and turn golden.

Add the tomato mixture to a blender, let it cool for a few seconds, and then blend until smooth. Be careful though, if it's too hot the blender might...explode on your. So let it cool a bit!

Remove the peels from the sweet potatoes and add the romesco sauce directly in with the potatoes. Mash this together into a sweet potato mash.

To plate, add the potatoes to the bottom of a bowl, top with the scallops, then garnish with the gremolata! If you like heat, add a drizzle of chili-infused olive oil to the top. I'll link my favorite one in the recipe list.