You guys!! This not only looks fancy, it tastes extra fancy and it is sooo easy!! With a couple of ingredients, mostly things you have on hand (except scallops) you can have this stunning dinner on the table in an hour.
Roasting a sweet potato at high heat brings out the sweetness and makes it all caramely, not to mention the huge health benefits they add. Adding the seedy topping gives it a yummy crunch. And the lemony yogurt with the buttery scallops? Seriously, what’s not to love? Hurry up and go get fancy! 😜
2 medium sized sweet potatoes
8-10 medium sized sea scallops
1 tbsp olive oil
1 tbsp lemon juice
Fresh dill as garnish
Sunflower Seed topping:
1/8 cup sunflower seeds
1/8 cup olive oil
zest of 1 lemon
1 small garlic clove, minced
pinch of sea salt
Lemony Yogurt Topping:
1/4 cup plain greek yogurt
1 tbsp lemon juice
sea salt to taste
Preheat oven to 425°
Wash and dry sweet potatoes. Prick tops a couple of times with a fork to break skin. Place on lined baking sheet and cook for about 45 mins to 1 hour depending on size. You know they are ready when you can see the sugar coming out of the fork pricks and when a knife is inserted there is no resistance.
Meanwhile make the seedy topping.
Toast sunflower seeds in a dry pan over medium heat for about 5 mins until fragrant. Add seeds, olive oil, lemon zest, salt and minced garlic to a small bowl. Stir to combine.
Make the lemony yogurt topping. In a small bowl combine yogurt, lemon and salt.
Pat the scallops dry. Season with salt and pepper on both sides. Heat a frying pan on medium high and add 1 tbsp olive oil. Add scallops and sear for about 1-2 mins or until the edges begin to brown and then flip and sear the other side for about a min. Do not overcook! Top with lemon juice.
Remove potatoes from oven, split the tops open and arrange on a small platter. Place seared scallops around potatoes. Fill each potato with half the sunflower topping and then half the yogurt topping. Garnish with fresh dill and lemon wedges.