Sweet Potato Pancakes with Sea Scallops, Avocado, and Tomato Salsa

This elegant dish combines the rustic comfort of sweet potato pancakes with the refined taste of sea scallops. The pancakes offer a subtle sweetness and crispy texture, perfectly balancing the rich, buttery scallops. A vibrant tomato-chili salsa adds a fresh, acidic kick, while a smooth avocado puree provides a luxurious, creamy base. Ideal for a special weekend brunch or an impressive date night dinner, this recipe transforms simple ingredients into a sophisticated meal.

Cooking Method: Frying

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 350

Dietary: Vegan

Description

This elegant dish combines the rustic comfort of sweet potato pancakes with the refined taste of sea scallops. The pancakes offer a subtle sweetness and crispy texture, perfectly balancing the rich, buttery scallops. A vibrant tomato-chili salsa adds a fresh, acidic kick, while a smooth avocado puree provides a luxurious, creamy base. Ideal for a special weekend brunch or an impressive date night dinner, this recipe transforms simple ingredients into a sophisticated meal.

Ingredients

Tomatoes, seeded and chopped
Medium sweet potatoes, peeled and finely shredded or grated
Jalapeno chilies, minced
Shallots, diced
Medium Russet potato, peeled and finely shredded or grated
Cornstarch
Red wine vinegar
Egg
Avocados, pitted and peeled
Butter
Sea scallops
Depth of corn oil for frying
Lemon, juiced
Sugar
Cayenne pepper
Salt
Bunch fresh cilantro, chopped (optional garnish)

Directions

1
In a non-aluminum bowl, combine the chopped tomatoes, minced jalapenos, diced shallots, red wine vinegar, and a pinch of sugar. Season with cayenne pepper and salt to taste. Cover and refrigerate the salsa while preparing other components.
2
Place the avocados in a food processor and puree until smooth. Season with fresh lemon juice and salt to taste. Cover the surface directly with plastic wrap to prevent browning and chill until serving.
3
In a large bowl, mix the shredded sweet potatoes, shredded Russet potato, cornstarch, egg, and a pinch of sugar. Season with salt and cayenne pepper. Mix well until the batter is cohesive.
4
Heat corn oil to a depth of 1/2 inch in a heavy large skillet over high heat.
5
Spoon the potato batter by generous 1 1/2 tablespoons into the hot skillet. Flatten each portion to a thickness of about 1/2 inch. Fry in batches, ensuring not to crowd the pan.
6
Fry the pancakes until golden brown on both sides, approximately 2 minutes per side.
7
Remove the pancakes using a slotted spatula and drain on paper towels. Keep warm.
8
Melt the butter in a clean heavy large skillet over medium heat.
9
Add the sea scallops to the skillet. Sauté until cooked through and lightly golden, about 3 minutes total (about 1.5 minutes per side).
10
To serve, place 3 pancakes on each plate. Spread a layer of the avocado puree over the pancakes. Top with the sautéed scallops and spoon the tomato salsa over everything. Garnish with fresh cilantro if desired.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 350kcal

% Daily Value *
Total Fat 22g34%
Saturated Fat 12g60%
Cholesterol 85mg29%
Sodium 250mg11%
Total Carbohydrate 25g9%
Dietary Fiber 4g16%
Sugars 5g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: breakfast, brunch, scallops, sweet potato, pancakes, avocado, salsa, seafood, impressive, date night, healthy fats, crispy, creamy, zesty, american cuisine, comfort food, gourmet, weekend meal, fresh ingredients

Read it online: https://www.chefs-mate.com/recipe/sweet-potato-pancakes-w-sea-scallops-avocado-tomato-sals/