Scallops and Sweet Potatoes Recipe

Name: Scallops and Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil spray; 1 small sweet potato or yam, julienned; 2 or 3 shallots, or 1/4 medium onion, chopped; Sea salt and freshly ground black pepper; 5 to 7 mushrooms, preferably wild; 1/2 to 3/4 pound sea or bay scallops, fresh or frozen; 4 to 7 garlic cloves, chopped; 1 tablespoon grated fresh ginger, or 1/2 teaspoon ground; 1 tablespoon chopped fresh chives; 1/3 cup broth (chicken or vegetable); 2 cups fresh or frozen green beans, cut in 2-inch lengths, or broccoli florets (about 2 cups); Juice of 1/4 lemon (about 1 teaspoon)

Servings: persons

Canola oil spray
1 small sweet potato or yam, julienned
2 or 3 shallots, or 1/4 medium onion, chopped
Sea salt and freshly ground black pepper
5 to 7 mushrooms, preferably wild
1/2 to 3/4 pound sea or bay scallops, fresh or frozen
4 to 7 garlic cloves, chopped
1 tablespoon grated fresh ginger, or 1/2 teaspoon ground
1 tablespoon chopped fresh chives
1/3 cup broth (chicken or vegetable)
2 cups fresh or frozen green beans, cut in 2-inch lengths, or broccoli florets (about 2 cups)
Juice of 1/4 lemon (about 1 teaspoon)

1
Preheat the oven to 450F.
2
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3
Scatter the sweet potato in the pot.
4
Sprinkle on the shallots and lightly season with salt and pepper.
5
Scatter on the mushrooms.
6
Arrange the scallops on top and lightly season with salt and pepper.
7
Sprinkle on the garlic, ginger, and chives and pour the broth over all.
8
Add the green beans and drizzle with lemon juice.
9
Cover and bake for 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
10
Serve immediately.
11
Calories: 218
12
Protein: 25g
13
Carbohydrates: 170g
14
Fat: 2g
15
Cholesterol: 41mg
16
Sodium: 419mg
17
Fiber: 5g

251

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Canola oil spray, 1 small sweet potato or yam, julienned, 2 or 3 shallots, or 1/4 medium onion, chopped, Sea salt and freshly ground black pepper, and more.

Yes, Scallops and Sweet Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallops and Sweet Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions