Seared Diver Scallops Recipe
shiitake, sweet potato, tamarind, chili leek jam
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sweet Potato Puree
Peel and cube the sweet potato. Boil in salted water until tender, about 15-20 minutes. Drain and mash with 1 tablespoon of olive oil, tamarind paste, and salt to taste. Set aside.
- 2
Sauté the Shiitake Mushrooms
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced shiitake mushrooms and sauté until golden brown, about 5-7 minutes. Season with salt and pepper.
- 3
- 4
Plate the Dish
On each plate, spread a layer of sweet potato puree, top with sautéed shiitake mushrooms, and then place the seared scallops on top. Drizzle with chili leek jam and garnish with fresh chives.