I think this dish looks absolutely beautiful! It’s a grand, exciting but easy dish that I served as an appetizer but can of course be done bigger and then as a main course. This is a dish I serve on a special evening.
Ingredients (appetizer – 4 pers):
- 2 sweet potatoes
- 7 tsp olive oil
- 6 tbs sour cream
- salt, pepper
- 1 fennel
- 2 eschalots
- 5 tsp white vinegar
- 0,5 pot dill
- 2 tbs concentrated orange juice
- 1 vanilla bean
- 8 fresh scallops
Peel and cut the sweet potatoes into smaller pieces. Let them boil in salty water for 10minutes until they are getting ready. Pour out the boiling water and then mash the sweet potatoes. Mix the potatoes with 3 tsp of the olive oil and the sour cream. Season with salt and pepper until you are satisfied with the taste.
Cut the fennel in thin pieces. Peel and cut the eschalots. Fry the fennel and onions in 1 tsp olive oil for a couple of minutes. Add 3 tsp vinegar and finish with the chopped dill.
Mix the concentrated orange juice with 2 tsp vinegar and the seeds from the vanilla bean (use a knife to scrape them out). Add 3 tsp olive oil at the same time as you heavily stir.
Prepare you plates with the sweet potato purée on the bottom, then the fennel and onions on top of that. Grill then quickly on each side the scallop so they get a golden brown color on each side (approximately one minute). Place them on top of the purée and the fennels. Finally, add the orange vinaigrette and garnish with some dill on the top.
The plates are from West Elm and Royal Copenhagen.