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Seared Scallops with Sweet Potato Soup
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Cozy scallops pair perfectly with sweet soup for a comforting meal.
Ingredients:
  • 2 sweet potatoes, peeled and cubed
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1 (1/4 inch thick) slice fresh ginger
  • 1.5 cups vegetable broth
  • 1 tablespoon brown sugar
  • 0.5 teaspoon ground nutmeg
  • 1 cinnamon stick
  • 1 cup milk
  • 1 pound sea scallops
  • 1 teaspoon freshly ground black pepper
  • cayenne pepper
Instructions:
  • Set up the steamer by filling a saucepan with water, making sure it's just below the steamer. Bring it to a boil. Steam the sweet potatoes with the lid on until fork-tender, for about 15 to 20 minutes.
  • In a large saucepan over medium heat, melt 2 tablespoons of butter until sizzling. Stir in the flour and ginger slice, cooking until the flour turns golden brown, about 2 to 3 minutes. Add vegetable broth, brown sugar, nutmeg, and a cinnamon stick, whisking constantly as you bring it to a simmer over medium-high heat. Reduce the heat to medium-low and simmer for 10 minutes. Finally, add the steamed sweet potatoes and let it simmer for an additional 5 minutes until well combined.
  • Fish out the cinnamon stick and ginger slice. Pour the soup into a blender, filling it halfway. Secure the lid with a towel and pulse to start blending, then puree until smooth. Transfer to a pot, stir in the milk, and heat gently until hot.
  • Season the scallops with salt and pepper, then brown them in a skillet with melted butter until crispy on the outside and no longer translucent inside, about 3 minutes depending on size.
  • Serve the soup in 4 bowls, top each with a scallop, and sprinkle with a dash of cayenne pepper.

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