Serves 2 people and can be doubled no prob<\/em><\/p>\n6 huge sea scallops<\/p>\n
1 package prosciutto<\/p>\n
1 bunch dandelion greens<\/p>\n
1 large sweet potato, peeled and chopped<\/p>\n
1 small white sweet potato, peeled and diced<\/p>\n
1 medium shallot diced<\/p>\n
2 medium sweet onions, sliced<\/p>\n
Chicken stock (enough to cover your sweet potato)<\/p>\n
10 saffron threads (more or less depending on how strong they are)<\/p>\n
1 bay leaf olive oil dried thyme salt and freshly ground pepper toothpicks<\/p>\n
Wrap 1\/2 prosciutto slice around sides of each scallop and stick a toothpick through to hold. Refrigerate. Slice sweet onions on a madonline 1\/4-inch thick. Heat a medium sized pot on medium heat with 1 tablespoon of olive oil and add all the onions. Don't stir them until they start to brown on the bottom.<\/p>\n
Turn down the heat to low and allow them to caramelize slowly. If they start to get too brown, or they don't have enough juice add chicken stock a little at a time. (can be made 1 day in advance and reheated). Season with a pinch of dried thyme, salt, and pepper.<\/p>\n
Peel and chop the sweet potato. Heat 1 Tablespoon of olive oil in a medium pot on medium heat. Sweat (cook slowly, don't brown) one medium shallot and add sweet potato. Cover with just enough chicken stock to immerse the potato and add saffron and bay leaf. Simmer until are soft. Remove sweet potatoes with a slotted spoon to a Cuisinart or blender and pur\u00e9e, adding the saffron cooking liquid little by little until the all is smooth. Season with salt and pepper. Keep warm. (Can be made 1 day before and reheated). <\/p>\n
Peel and dice small (about 1\/2" inch) one white sweet potato. Cook briefly in a pot of simmering water or olive oil (to confit, but it's not absolutely necessary) until al dente<\/em>, about 1-2 minutes. Remove and drain on paper towel. Refrigerate until ready to crisp up. Heat a small non-stick skillet on medium high heat and add a little splash of olive oil \u2013 not a lot because the proscuitto has fat in it too! When skillet is hot, sear the scallops on all sides, top and bottom included. If the toothpicks get in the way remove them after most of the sides are browned. Scallops cook quickly, the large scallops I used for this took about 3 1\/2 minutes total. Remove to a plate and keep in a warm area.<\/p>\nCrisp up the white sweet potato in the same skillet using remaining proscuitto fat from the pan. While cooking the scallops heat a small pot on medium high heat and add 1 Tablespoon olive oil. When oil is hot add the leaves (not the stems) from the dandelion greens and cook stirring often until wilted, about 1-2 minutes. Drizzle a little balsamic vinegar over and season with salt and pepper. <\/p>\n
To plate: spoon sweet potato pur\u00e9e on a plate and place a dollop of caramelized onions in the center. Place scallops on top with another dollop of onions and the dandelion greens on either side. Sprinkle sweet potato croutons around plate.<\/p>\n
Note<\/strong>: if desiring more acidity in this dish, drizzle some reduced balsamic vinegar around plate in tiny drops.<\/p>\n","protected":false},"excerpt":{"rendered":"Scallops are a sweet tasting mild fleshy bivalve that allow for endless recipe variations. They work equally well with both bright citrus flavors and smokey bacon. And somehow… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[675,7,681],"tags":[46,199,211,255,291,430,489,498,510,511,550,555,561,604,657,662],"class_list":["post-836","post","type-post","status-publish","format-standard","hentry","category-fish-recipes-2","category-recipes-2","category-vegetables-recipes-2","tag-bacon","tag-dandelion","tag-dinner","tag-food","tag-greens","tag-orange","tag-potato","tag-proscuitto","tag-recipe","tag-recipes","tag-scallops","tag-sea","tag-shellfish","tag-sweet","tag-white","tag-wrapped"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-du","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/836","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=836"}],"version-history":[{"count":1,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/836\/revisions"}],"predecessor-version":[{"id":1315,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/836\/revisions\/1315"}],"wp:attachment":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=836"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=836"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=836"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}