4oz Roasted redskin potatoes (quartered and blanched)
1 oz Clarified butter
2 oz ev olive oil
1 tbl minced garlic
4 oz whole leaf spinach, cleaned and blanched
2 oz roasted red peppers (julienned)
1 oz parmesan cheese
2oz white balsamic strawberry vinaigrette
Salt and pepper to taste
1 sweet potato gaufrette
In a hot sauté pan sear one side of the scallops, flip them over, drain the clarified butter and put in the oven at 450 for 4 min
In a separate pan over medium heat add the olive oil, add the redskin potatoes and salt and pepper, toss the potatoes in the oil and place in the oven at 450 for 8-10 min
In a third sauté pan heat the spinach, minced garlic and roasted red peppers
Remove the potatoes from the oven, season with salt and pepper and the parmesan cheese
Place the potatoes in the center of a pasta bowl and mold
Place the sautéed spinach around the potatoes
Top the spinach with the scallops evenly spaced around the potatoes
Ladle 1oz of vinaigrette over the scallops
Place 1 sweet potato gaufrette in the center of the dish
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