Dijon Crusted Sea Scallops* Recipe
Curried Sweet Potato Hash, Cranberry Molasses
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Ingredients
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For the Scallops
For the Curried Sweet Potato Hash
For the Cranberry Molasses
Method
For the Scallops
- 1
Prepare the Scallops
Pat the sea scallops dry with paper towels. Season with salt and black pepper.
- 2
Coat with Dijon
Spread Dijon mustard evenly over each scallop.
- 3
Add Panko
Press the Panko breadcrumbs onto the mustard-coated scallops to create a crust.
- 4
Cook the Scallops
In a large skillet, heat olive oil over medium-high heat. Add the scallops and cook for 2-3 minutes on each side until golden brown and cooked through. Remove from heat.
For the Curried Sweet Potato Hash
- 5
Prepare the Vegetables
Peel and dice the sweet potatoes into small cubes. Chop the red bell pepper, and finely chop the onion and garlic.
- 6
Cook the Hash
In a large skillet, heat olive oil over medium heat. Add the diced sweet potatoes and cook for about 10 minutes until they start to soften.
- 7
For the Cranberry Molasses
- 8
Combine Ingredients
In a small saucepan, combine cranberry juice, molasses, honey, and lemon juice. Stir well.
- 9
Simmer the Sauce
Bring the mixture to a simmer over medium heat. Allow it to reduce slightly for about 5-7 minutes, stirring occasionally.