I love to marry flavors of the Caribbean with New England ingredients. In this recipe, the sweet and plump Maine scallops really take on the flavor from both the smoked salmon and the Caribbean Spice Mix and they pair nicely with the sweet potato puree. Make the spice mixture well in advance to simplify the dish on the day of service. In the photo above, I serve the scallops with a slaw (recipe in my first cookbook, page 136) made from fresh fennel and asparagus, which is optional, and adds some nice texture (crunchy fennel) to the dish.
PRODUCT TIP:
Annatto (also known as Achiote) seeds come from the pods of the Achiote tree, which is native to the tropical regions of the Americas. I first harvested fresh annatto on the Caribbean “Spice Island” of Grenada and used them extensively in the kitchens in Aruba. While Annatto does have a mild flavor, it is primarily used as a coloring agent in dishes from rice to cheese. In this recipe, the annatto turns the sauce a bright yellow-orange color. Note that annatto is “Fat” soluble, so gently heat the ground annatto in a fat or oil before adding it to a dish.
Maine diver scallops are available from December 1st to April 15th and are called diver scallops because they are actually hand harvested from the seabed by local divers. The result is a large fresh scallop that is rather sweet and delicious. I often cold smoke my own salmon to use for this dish and I cure it with a mixture of granulated sugar, Kosher salt and the Caribbean Dry Spice Mix. A good quality smoked salmon with a sprinkling of the spice mix is a good substitute.
Seared Scallops with Sweet Potatoes
Seared Scallops with Sweet Potatoes
Course: EntreeCuisine: AmericanDifficulty: Medium4
servings20
minutes50
minutesIn the photo of this dish I serve the scallops with a fennel and asparagus slaw. Make the Caribbean dry spice mix well in advance to simplify the day of service.
Ingredients
2 large sweet potatoes
2 teaspoons extra virgin olive oil
Kosher salt and black pepper
2 Tablespoons unsalted butter
2 Tablespoons brown sugar
pinch of freshly grated nutmeg
8 ounces sliced Atlantic smoked salmon
20 large diver sea scallops, dry
four 10-inch bamboo skewers
3 Tablespoons canola oil
- Caribbean Dry Spice Mix (2 teaspoons)
4 bay leaves
3 Tablespoons dried thyme
1 teaspoon crushed red pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon ginger powder
1 teaspoon ground paprika
1 teaspoon Kosher salt
2 teaspoons dried basil
- Passion Fruit Beurre Blanc
4 Tablespoons plus 1 teaspoon unsalted butter
1/4 teaspoon ground annatto seeds
1 passion fruit (or 1 Tablespoon passion fruit concentrate)
1 Tablespoon canola oil
1 small yellow onion
1/2 cup white wine
2 Tablespoons white wine vinegar
1/2 cup heavy cream
Kosher salt and white pepper to taste
Directions
- Preheat the oven to 400-degrees F.
- Cut the sweet potatoes in half lengthwise, brush with olive oil and season with kosher salt and black pepper. Place cut side down on a baking sheet and roast until tender, about 50 minutes, and cool. Scoop the pulp out of the potato skins and into a small bowl. Discard the skins.
- Add soft butter, brown sugar and freshly grated nutmeg to the potato pulp and mash well. Cover the bowl and keep warm.
- Lay out the smoked salmon slices on a cutting board. Each scallop will be wrapped with a slice of smoked salmon, so 20 slices are needed. Slice some of the larger salmon strips in half lengthwise, if needed.
- Remove and discard the side muscle from the scallops and roll each scallop with a smoked salmon strip, following the curved contour of the scallop. Skewer the scallops, five to a skewer, securing the end of the smoked salmon strip and leaving a little space between each scallop. Place the skewers on a plate and drizzle with canola oil. Sprinkle with Caribbean dry spice mix and kosher salt and repeat with the oil, spice and salt on the other side. Let the skewers marinate for about 15 minutes, turning over halfway through.
- In a large hot skillet or grill pan set over medium-high heat, sear the skewers for 3 minutes on each side or until cooked through. Remove the bamboo skewers.
- To serve, place five dollops of the warm sweet potato puree evenly around each plate. Top each dollop of sweet potato with a scallop. Drizzle a small pool of the Passion fruit beurre blanc next to each scallop.
- Caribbean Dry Spice Mix
- Finely grind the bay leaves in a spice grinder and add the remaining ingredients. Mix well. Store in a jar with a tightly sealed lid.
- Passion Fruit Beurre Blanc
- Heat 1 teaspoon unsalted butter in a small saucepan with the ground annatto seeds over medium heat for 2 minutes. Annatto is a fat soluble natural coloring agent, so you are releasing the color into the butter, which will tint the final sauce a deep yellow color.
- Add the strained juice from 1 passion fruit or 1 Tablespoon passion fruit concentrate and heat through. Turn off the heat and reserve in a warm place.
- Dice the remaining butter and bring to room temperature.
- Heat the oil in a small 2-quart saucepan. Chop the onions finely. Sauté the onions over medium heat for 2 minutes but do not allow them to brown. Deglaze with the white wine and vinegar. Add the bay leaf and reduce over medium heat until most of the liquid has evaporated. Again, do not brown. Add the heavy cream and reduce the mixture by half, whisking occasionally.
- Remove the pan from the heat and immediately whisk in the butter until well incorporated. Whisk in the passion fruit mixture and strain the sauce through a fine mesh strainer into a small bowl, discarding the solids. Season with salt and white pepper. Keep in a warm place (not too hot or it will break) until serving.
