Cast Iron Seared Scallops
Cast Iron Seared Scallops2017-10-26T14:06:30-04:00

Cast Iron Seared Scallops

Presented by Roar Social House


  • 1 1/2 lbs. large sea scallops (request “dry” scallops at the fish market)
  • 1 1/2 lbs. sweet potatoes, peeled and half-inch diced
  • 2 T olive oil
  • 1 red onion, half-inch diced
  • 1 red bell pepper, half-inch diced
  • 1 green bell pepper, half-inch diced
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. paprika
  • Salt and pepper to taste
  • 8 oz. baby spinach
  • 2 cups heavy cream
  • 1 T finely chopped chipotle chilies in adobo
  • Salt and pepper to taste


Heat oven to 350°F. Toss diced sweet potatoes with 1 tablespoon of olive oil, cayenne pepper, paprika, salt and pepper in a bowl. Bake for approximately 15 minutes on a parchment-lined sheet tray until soft and light golden brown. Heat with the remaining tablespoon of olive oil in a large sauté pan. Add red onion and sauté 2 minutes; add peppers and sauté an additional 2 minutes. Add roasted sweet potatoes to onion and pepper mix and set aside.

In a small saucepan over medium heat, bring heavy cream to a boil and add chipotle pepper, salt and pepper. Reduce cream to a slightly thickened sauce and set aside.

Heat a seasoned cast iron skillet over medium-high heat. Season scallops with salt and pepper and sear for 2 minutes on each side. While scallops are cooking, return pan of sweet potato hash to heat and add spinach just until wilted.

To serve, place the sweet potato hash in the middle of four plates or bowls. Set scallops atop the bed of hash and spoon cream sauce around.


(Serves 4)

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