Description
These Sweet Potato “Scallops” with Lemon-Butter Sauce are a visual and culinary illusion—vegan, elegant, and seared to golden perfection. Thick rounds of sweet potato mimic the look and texture of scallops, finished with a zesty lemon-garlic butter sauce that brings seaside flavor to your plant-based plate.
Ingredients
Sweet Potato “Scallops”:
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2 large sweet potatoes (cut into thick, round slices)
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2 tablespoons olive oil
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2 tablespoons vegan butter (or regular)
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Salt and freshly ground black pepper, to taste
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1/2 teaspoon smoked paprika (optional)
Lemon-Butter Sauce:
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2 tablespoons vegan butter (or regular)
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1 garlic clove, finely minced
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Zest of 1 lemon
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2 tablespoons fresh lemon juice
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1 tablespoon chopped fresh parsley
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Salt, to taste
To Serve:
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Microgreens or watercress
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Extra lemon wedges
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Optional: crusty bread or creamy mashed cauliflower
Instructions
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Prep the “Scallops”:
Peel sweet potatoes and slice into 2.5–3 cm thick rounds. Use a round cutter to trim edges for a scallop look, if desired. Pat dry with paper towels for a better sear. -
Sear the Rounds:
Heat olive oil and butter in a skillet over medium-high heat. Add sweet potato rounds and sear for 4–5 minutes per side until golden brown. Season with salt, pepper, and smoked paprika if using. -
Make the Lemon-Butter Sauce:
In a small saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in lemon zest, lemon juice, parsley, and a pinch of salt. Simmer briefly, then remove from heat. -
Plate and Serve:
Arrange sweet potato “scallops” on serving plates. Drizzle with warm lemon-butter sauce. Garnish with microgreens and serve with lemon wedges, bread, or a creamy mash.
Notes
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Make it gluten-free by ensuring all components are GF certified.
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Add a touch of white wine to the sauce for extra depth.
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Ideal as a main dish or plated starter.