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.
