Scallops with roasted red pepper and sweet potato puree - Dallas News |

Scallops with roasted red pepper and sweet potato puree

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Scallops over a Roasted Red Pepper and Sweet Potato Puree      
from Masterchef contestant Rami Rammas

3 Red Bell Peppers, roasted
2 cups Sweet Potatoes, roasted and sliced
2 cloves Garlic, roasted
2 tsp butter
1 1/2 tsp cinnamon
1/2 cup cream

1 small onion, chopped
2 cups carrots, sliced and boiled
3 cups tomato sauce
1 tsp basil
1 tsp oregano
1 tsp parsley
2 tsp sugar

salt & pepper to taste

2 tsps butter
1/2 cup Spinach
1/4 cup diced Roma Tomato
1/2 cup cream
1 cup Chicken Stock
1 tsp Parmesan cheese
1 tsp Garlic Powder

6 large Scallops
1/4 cup Extra Virgin Olive Oil

For the Sweet Potato Puree
Roast the red bell peppers, sweet potato and garlic. Leave a few strips roasted bell pepper for garnish and blend the rest of the bell pepper in a food processor with the sweet potato and 1 clove garlic.  
Add in butter, cream and cinnamon; thus creating the puree.  Salt and pepper to taste.

For the Tomato sauce:
Sauté onions and 1 clove garlic then blend them with boiled carrots and add to the tomato sauce. Add all spices in mixture: basil, oregano, parsley and sugar, and again salt and pepper to taste.

For the Florentine sauce:
Add tomato sauce mixture to sautéed spinach and diced tomatoes in a skillet on medium heat.  Add a touch of cream and chicken stock and parmesan cheese until warmed and blended.

To Plate:  
Sauté the scallops for about 3 minutes in olive oil golden brown.
Spread the sweet potato puree over the bottom of the plate, top with scallops, spoon a teaspoon or two of the florentine sauce on each scallot and garnish with the remaining strips of roasted red pepper.

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