- 1 pound of Large Wild Scallops
- Grape Oil
- 1-2 Zucchinis sliced into circles
- 2-3 Sweet Potatoes
- 1 tablespoon butter
- Salt and pepper to taste
- Nutmeg (optional)
- Aged Balsamic (optional)
Zucchini: Preheat oven to 400. Wash and dry zucchini. Slice into circles. Toss with oil in a bowl. Roast for about half hour, turn every 15 minutes. I like for the zucchini to be nice and brown. Add salt and pepper to taste. You can add a bit of aged balsamic if you wish ( I did not).
Mashed Sweet Potatoes: Wash sweet potatoes, peel with peeler. Cover in water, cook till can easily pierce with knife. Reserve some of the water the potatoes cooked in. Mash with potato masher. Add butter, can also add a bit of milk. Salt and pepper to taste. Can also add nutmeg if you wish.
Scallops: Wash scallops. Dry them REALLY well. Heat oil on a skillet for about 2 minutes till nice and hot. Add your scallops, cook about 2 minutes till the side is nice and brown, turn over and cook about another 2 minutes. Cooking time will depend on the size of the scallops. Do not overcook or they will get rubbery.
Plate and serve. This is so yummy!