Seared Scallops with Balsamic Mushrooms and Sweet Potato Puree
10-12 ounces Crimini or Button mushrooms, halved if small or quartered if large
3 Tbsp Pasolivo California Blend Extra Virgin Olive Oil, divided
1 tsp. Pasolivo Pacific Blue Kosher Sea Salt
12 large sea scallops
3-4 Tbsp Pasolivo Tuscan Balsamic Vinegar
Freshly ground pepper, to taste
Sweet Potato Puree:
2 pounds sweet potatoes, peeled and cut into large chunks
1/3 cup of Pasolivo Tangerine Olive Oil
1-2 tsp. Pasolivo Pacific Blue Kosher Sea Salt
1 pinch cayenne pepper, or more to taste
1 pinch nutmeg, or more to taste
Heat a large skillet until very hot, then add mushrooms and 1 1/2 tablespoons Pasolivo California Blend Extra Virgin Olive Oil. Cook until they just start to brown (shake pan if they get too hot). Season with 1 teaspoon Pasolivo Pacific Blue Kosher Sea Salt and continue to cook until tender, about 3-5 minutes. Deglaze mushrooms with Pasolivo Tuscan Balsamic Vinegar. Bring to a boil and reduce vinegar by half. Remove mushrooms from pan and set aside.
For scallops, rinse mushroom pan or use a new pan and heat until hot. When hot, add 1 1/2 tablespoons Pasolivo California Blend Extra Virgin Olive Oil and add scallops (tip: place first scallop at the 12-o’clock position and continue clockwise so you know which one you put in first). Cook scallops without moving for about 2 minutes or until nicely browned. Using a fish spatula or other flat-bottomed spatula, gently unstick from pan and turn to other side. Cook another 2 minutes on medium high-heat.
Place Sweet Potato Puree on a plate or platter, place scallops and mushrooms on the plate or platter and then drizzle with balsamic from mushrooms and an extra 1 tablespoon of the Pasolivo California Blend Extra Virgin Olive Oil.
Sweet Potato Puree:
Place sweet potatoes in a large sauce pot and cover with water. Add 1 tablespoon kosher salt to water and bring to a boil. Once boiling reduce to a simmer and heat until sweet potatoes are fork tender, about 15-20 minutes. Drain potatoes and put into an oven-safe bowl. Mash with a potato masher or fork and add Pasolivo pacific Blue Kosher Sea Salt and Pasolivo Tangerine Olive Oil, a pinch of cayenne pepper and nutmeg. Taste for seasoning and adjust as necessary. Serve immediately or let cool. If making ahead, add a little extra Pasolivo Tangerine Olive Oil, cover with aluminum foil and refrigerate for 1-4 days. When ready to serve, remove from refrigerator, bake in 350 degrees F oven for 25 minutes or until hot.