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Seared Scallops w/Haupia Sweet Potato Puree

Seared scallops with haupia sweet potato puree, mashed potato puree topped with macadamia nut oil.  A simple yet decadent meal that can be prepared in 30 minutes!


Posted By: K. Taako
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Prep Time: 10 | Cook Time: 20 | Ready In: 30
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Haupia Okinawan Sweet Potato Puree:

  • 1/2 lb Okinawan Sweet Potatoes 
  • 1/4 Cup coconut cream
  • 1/4 Cup Butter
  • Salt, to taste
  • add more milk or coconut cream if needed.

Mashed potato puree

  • 1/2 lb russet potatoes
  • 1/4 cup heavy cream
  • 1/4 cup butter
  • salt to taste
  • add more milk if needed

Cooking Process:

Haupia Okinawan Sweet Potato Puree:

Peel Okinawa sweet potatoes, cut into quarters and cook them quickly in boiling salt water. When cooked, drain them and pass them quickly through a food mill. Place in a pot and vigorously mix butter into puree, add in coconut cream a little at a time until the right consistency is reached. Add salt to taste

Mashed Potato puree

Peel potatoes, cut into quarters and cook in boiling water salt water.  When cooked, drain and pass through food mill.  Place in pot and vigorously mix butter into puree, add cream a little at a time until the right consistency is reached.  Add salt and pepper to taste.

Heat skillet on high.  Season scallops with salt and pepper.  Add macadamia nut oil to skillet.  Once oil is hot, add scallops.  Cook for about 2 minutes on each side.  Once scallops are cooked, set aside. 

how to serve:

Place a layer of mashed potato puree on plate and spread into a 6" circle.  Ad a layer of sweet potato puree on top of the mashed potato puree.  Add 2-3 Seared scallops on top and garnish with a layer of macadamia nut oil or white truffle oil.

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