5 Star Makeover: Scallops and Sweet Potatoes

For our March theme of the 5 Star Makeover series, we spun our take on cooking Sustainable Fish. My original plan for the challenge was something else entirely but this one tells a good story as well. But before that, let me lay the background...

Sustainable, organic...they are more than buzz words. Although bandied around much these days they are concepts that have existed since time was born.

Back a 100 years ago, the question of necessary and sustainable, would not have, perhaps, caused as much furore as it does today. For one, humans were far fewer in number and for another the seeds of democracy and free speech were yet to be sown, indeed :)

Nevertheless, the issue is no matter for frivolity. Abuse of land and water by man, over short few decades, has lead to decline in productivity and serious endangerment of some species that we are supposed to share this Earth with. Yet, whenever the topic comes up, it is rarely the guilt we feel but rather the weight of the wallet as the extra $ gets tagged onto guiltless alternatives.

Farmer's markets are great places for fresh produce and many of them do sell the "real" organic crops, but have you noticed how costly they are? For the average Joe/Jane, it's really the bang for the buck that counts.

If one can feed 2 mouths with the same amount as one, how much weight is an argument for organic or sustainable, really going to carry, especially, when the impact of the actions is not immediately perceived or recorded except in boring scientific journals that few read!

On the flip side, it is heartwarming to see people take a stand and stick up for the good of all, even if it means tactical loss. I was rather impressed with Le Bernardin for stating that they do not serve Chilean Sea Bass for sustainability reasons. Yes, I have feasted on the said fish and hence know how strong a statement that is!

What's my story you ask? Well, the original dish I envisioned called for Halibut. But, the spate of freezing weather we have been experiencing kept me from visiting my favorite seafood store, yes that market. So, I went to my local grocery store to scout and was very disappointed.

Not only were the fish mostly sad and unappealing but the guy behind the counter was studiously unhelpful, impatient and handled the delicate meat like cans of garbanzo beans!!!! If that is not enough reason to never buy fish from a grocery chain, I was appalled to see that the artificially colored and primped fish looked a whole lot better than the prime wild catch!

Anyway, I finally settled on Diver Scallops, which, looked good and tasty and then created a whole other dish. They are also one of the "Best Choice" in the list of sustainable fish in the North East.

Scallops and Sweet Potatoes is my whimsical play on the shape, texture and flavors of the mussel and vegetable. The mild sweetness of Asian white sweet potato complements the sweetness of the fresh scallop. Served on a bed of Radish "Pesto", Fresh Orange Slices and Pickled Radishes with Fresh Orange Juice squeezed over, it is a well-composed dish of different flavors that pair beautifully together.

hosted by 5 Star Foodie & Lazaro Cooks!

Scallops and Sweet Potatoes
Radish "Pesto", Fresh Orange Slices and Pickled Radishes

Yield: 2 plates
Prep time: 15 min
Cook Time: 5 min
Total time: 20 min

4 Diver scallops fresh, unfrozen
1 Asian sweet potato
1 navel orange , peeled and sliced
2 radishes
sprouts for garnish
1 bunch radish leaves
2 T almonds, toasted
3 T olive oil
2 T peanut oil for searing

Peel the sweet potato and pare into a cylinder of about the same thickness of the scallops. Make 1 inch slices of the sweet potatoes (you should get 4 even sized rounds). Bring a shallow pot of water to a boil, salt it lightly and cook the potatoes al dente (about 5 minutes). Set aside.

Meanwhile, blanch the radish leaves in water and grind to an almost puree with the olive oil and toasted almonds. Thinly slice the radishes and soak in vinegar and a little salt for about 15 minutes.

Just before serving, heat peanut oil in a cast iron skillet until very hot. Place the scallops and potatoes in one layer and cook on medium-high for one minute on each side until seared brown.

To assemble, spread a rectangle of radish pesto on the plate, arrange the orange slices over it. Place the scallops and sweet potatoes, sprinkle pickled radish and top with the sprouts. Squeeze some fresh orange juice over and serve immediately.