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Pan-Roasted Scallops with Roasted Sweet Potatoes

Prep Time

        Prep and cook time: 20 minutes
        Yield: Serves 4


    •    1 tbsp butter
    •    whole nutmeg
    •    6 tbsps apple cider
    •    1 tbsp fresh lemon juice
    •    3 tbsps olive oil, divided
    •    6 tbsps heavy whipping cream
    •    1 1/2 pounds sea scallops, side muscles removed
    •    2 red-skinned sweet potatoes, unpeeled, halved lengthwise, each half cut into 4 to 5 wedges


  1. Preheat oven to 350°F. Place potatoes on large rimmed baking sheet. Drizzle 2 tablespoons oil over; sprinkle with salt. Lightly grate fresh nutmeg over and toss to coat.
  2. Roast potato wedges 10 minutes. Turn wedges. Continue roasting until wedges are tender, about 8 minutes longer. Increase heat to 450°F and roast until potatoes are browned in spots, about 10 minutes longer.
  3. Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Working in 2 batches, cook scallops until browned and just opaque in center, about 2 minutes per side. Transfer scallops to plate; tent with foil to keep warm. Add cider, cream, and lemon juice to skillet; simmer until reduced to 1/2 cup, scraping up browned bits, about 2 minutes. Whisk in butter. Season sauce to taste with salt and pepper. Stir in any juices from scallops.
  4. Divide scallops among plates. Drizzle sauce over. Divide sweet potatoes among plates and serve.

This great family recipe is thanks to bon appetit at


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