For an even richer flavor, consider using roasted sweet potatoes instead of steaming. Roasting will caramelize the natural sugars, adding depth to the soup. When searing the scallops, ensure your pan is hot enough to achieve a beautiful crust. Patting them dry before searing is crucial for optimal browning. Adjust the amount of cayenne pepper to your preference. A little goes a long way! Consider using a high-quality sea salt to highlight the natural flavor of the scallops.
Seared Scallops with Sweet Potato Soup
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS13
Embrace the essence of autumn with this exquisite pairing! Silky smooth sweet potato soup, infused with warm spices, provides a comforting bed for perfectly seared scallops. A symphony of flavors that's both elegant and satisfying, ideal as a starter or a light meal.
Ingridients
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Nutrition
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Carbohydrate39 g
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Cholesterol82 mg
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Fiber5 g
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Protein26 g
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Saturated Fat8 g
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Sodium1073 mg
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Sugar13 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Sweet Potatoes: Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil over high heat. Add the sweet potatoes, cover, and steam until easily pierced with a fork (15-20 minutes).
02
StepCreate the Soup Base: Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and ginger slice. Cook and stir until the flour has turned golden brown (2-3 minutes). Whisk in the vegetable broth, brown sugar, nutmeg, and cinnamon stick. Bring to a simmer over medium-high heat whisking constantly, then reduce heat to medium-low and simmer (10 minutes). Add the steamed sweet potatoes and simmer (5 minutes more).
03
StepBlend the Soup: Remove and discard the cinnamon stick and ginger slice. Carefully pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Whisk in the milk and cook over low heat until hot.
04
StepSear the Scallops: While the soup is reheating, pat the scallops dry and season with salt and pepper. Melt the remaining 2 tablespoons of butter in a large skillet over medium-high heat until it begins to brown and shimmer. Cook the scallops in the hot butter, ensuring they are not overcrowded, until browned and crispy on the outside, but still slightly translucent on the inside (approximately 2-3 minutes per side, depending on size).
05
StepAssemble and Serve: Ladle the soup into bowls and artfully arrange the seared scallops on top. Sprinkle with a delicate pinch of cayenne pepper for a subtle warmth.
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Myrtice Parisianbrekke
Jun 27, 2025I made this for a dinner party and it was a huge hit! Everyone raved about the flavors.
Eldora Mccullough
Jun 23, 2025I love how the sweetness of the soup complements the savory scallops.
Jarvis Boehm
Jun 19, 2025The presentation is beautiful too!
Haskell Rodriguezcasper
Jun 17, 2025This recipe was amazing! The soup was so creamy and the scallops were perfectly seared.
Ladarius Orn
Jun 12, 2025The nutmeg and cinnamon really make this recipe unique.
Adele Christiansen
Jun 11, 2025Easy to follow and the results were restaurant-quality.
Kelsie Mclaughlin
Jun 6, 2025The cayenne pepper adds just the right amount of kick. I will definitely make this again.
Shayna Bernier
Jun 5, 2025I substituted coconut milk for the cow's milk and it was delicious!