Thursday, May 10, 2012

Scallops & Sweet Potato Puree w Beet & Goat Cheese Salad

This was restaurant quality and amazing!  And I promise it didn't take all night to make it.  Scallops are a treat for sure, because you absolutely must cook them in butter (or vegan substitute like Coconut Spread).  So I wouldn't make this a staple meal, but a special meal...yes!  Butter actually has medicinal benefits: it contains the most absorbable form of vitamin A, contains anti-fungal lauric acid, has anti-oxidants to protect against free radical damage, it protects against tooth decay, protects against calcification of the joints, protects against GI infections...blah, blah, blah!  My intention was not to convince you to run to your fridge and eat a couple table spoons of butter, only to prove that this whole food has it's benefits...please consume in moderation :)

The sweet potato puree was's amazing how a little garlic, butter, and rosemary can transform your dish.  The beet and goat cheese salad, also a light and sweet addition to this meal.  I would have to say that considering the small size of this meal it was incredibly filling...yup probably because I had my share of butter for the next 2 weeks :)  But I thoroughly enjoyed it and so I share it with you :)

Scallops & Sweet Potato Puree with Beet & Goat Cheese Salad
2 large beets, peeled, sliced
2 cloves garlic
1 tbsp olive oil
2 fresh sprigs rosemary and thyme
2 tbsp goat cheese (topping)

1/2 sweet potato, peeled, boiled
1/4 c butter
2 tbsp fresh rosemary
1 large clove garlic
4 tbsp almond milk
6 scallops (for two of us)
3 tbsp Coconut Spread (to cook scallops in)

Preheat the oven to 375.  Peel and slice beets and garlic.  Put olive oil, garlic, beets, rosemary & thyme sprigs in casserole dish and bake for 40-45 minutes. 

 Boil sweet potato.  Heat butter, chopped garlic, and rosemary over low heat while the sweet potato boils to blend the flavors into the butter.  Combine all ingredients in food processor, along with almond milk and blend till smooth.

 Heat coconut spread in skillet and sear scallops for 3 min on each side (we cook them through).   Remove the beets from the oven when done.

Now that everything is prepare, the plating is the best part!  I use a few mixed greens as a bed for the beets, and a little bit of goat cheese.  Then plate the sweet potato puree and place your scallops on top.  VOILA! 


  1. Sounds yummy. And, in spite of your fancy plating, I think I could probably do this myself!

  2. You can absolutely do this one. Easy peasy :)