Prosciutto Wrapped Scallops & Saffron Sweet Potatoes

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 their unique flavor doesn't get lost in either one. I personally get lost in bacon quite easily.

A word on scallops... in France they come fresh, popped straight from the shell, without any additives. In the States, they are mostly frozen and then thawed. When buying previously frozen scallops make sure to ask if they have additives. Many frozen scallops have a saline solution (or some weird chemical) added that is supposed to keep them tasting juicy.

However, it often ends up steaming the scallops during the cooking process making them difficult to properly sear. The best previously frozen scallops are "dry packed". They sear nicely and taste fresh without any strange milky liquid.

And a word on sweet potatoes...

They are not yams! They are a distant relative but, were domesticated in the Americas as early as 5000 years ago. They are also not kissing cousins with potatoes either, although probably closer in relation. They come in many different colors: white, orange, and purple. And, they are extremely high in nutritional value.

I came up with the idea for saffron sweet potatoes purée by mistake. I was actually trying to figure out the ingredients to a soup I had at a Spanish restaurant in Paris. But, after tasting the purée, I decided to leave it – super yummy! The purée has no butter or cream and it is amazingly velvety in texture and rich tasting.

The dandelion greens are a nice bitter contrast for the sweet potatoes and the smokiness of the prosciutto goes along with everything. I also made little white sweet potato croutons to scatter around the plate for fun and to add some crispiness. 1 potato, 2 potato, sweet potato, more!

Prosciutto Wrapped Scallops with Saffron Sweet Potato Purée, Wilted Dandelion Greens, Caramelized Onions, & White Sweet Potato Croutons

Serves 2 people and can be doubled no prob

6 huge sea scallops

1 package prosciutto

1 bunch dandelion greens

1 large sweet potato, peeled and chopped

1 small white sweet potato, peeled and diced

1 medium shallot diced

2 medium sweet onions, sliced

Chicken stock (enough to cover your sweet potato)

10 saffron threads (more or less depending on how strong they are)

1 bay leaf olive oil dried thyme salt and freshly ground pepper toothpicks

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.

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.

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 purée, 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).  

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, 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 – 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.

Crisp 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.  

To plate: spoon sweet potato purée 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.

Note: if desiring more acidity in this dish, drizzle some reduced balsamic vinegar around plate in tiny drops.

Comments

[Kalyn]

Both these dishes sound just brilliant to me. I love everything you're using here!

[davide]

What a wonderful dish! Can I ask if these are dishes you make in the restaurant or are they your own? I have been in a cooking rut lately and your food is getting the wheels turning again. Thank you for the inspiration!

[Kevin]

Hi Ms. Glaze,
I've enjoyed reading your blog since the begining, but this is my first comment. I am signed up for the LCB-Paris Intensive Basic Patisserie course starting 30 June 2008. I want to book a lunch at Guy Savoy while I am in Paris. Also would like to e-chat with you on your experiences when you took Intensive basic Patisserie.
Thanks
Kevin

[Ms. Glaze]

Kalyn – I always look to your blog for inspiration. I'm a big fan of your recipes!!!!

Davide – I go through ruts too and most of the time it depends on how tired I am. It's hard to be inspired when you're exhausted or when it's winter and the produce looks like merde. I make my own recipes or give credit where it's due. And, I NEVER use recipes from work.

Kevin – Congrats!!! I took the Basic Patisserie intensive course too. It was a lot of fun and A LOT of hard work. I gained ten pounds during that course from stuffing my face with pastries ten hours a day. Email me and we can chat about cooking in France and reservations at GS.

[Lydia (The Perfect Pantry)]

This is one of those times when I wish I ate bacon. The scallops look lovely! I'll always be grateful to the fishmonger who taught me about "dry" vs "wet" scallops; now I always ask when I buy them at the market.

[Farmgirl Susan]

Absolutely gorgeous! Your combination of ingredients and flavors sounds truly amazing. I probably haven't had scallops (which I adore) in (gasp) over 20 years - what a divine treat these would be. Thanks for the delicious daydream (she types as her tummy rumbles). ; )

[michelle @ TNS]

i LOVE seared scallops - we get dayboat scallops, and they're no naturally juicy and sweet and sear wonderfully.

but i love bacon more.

[King Negrito]

Maybe I should come one of these days , today I am convinced :-)

[Mad William]

I wish I could find even half of these items on the northwest coast. As soon as I move back to California I'm trying all of these recipes.
I feel a party coming on.

[We Are Never Full]

Great idea adding the sweet potato and saffron together. I can see this as a sauce for many different types of things besides scallops! i'm going to remember this combo.

[Buy Viagra]

I like the potatoes because contain protein and many properties that help us to create too much energy and this is the main reason why we need to eat it.