Seared Sea Scallops with Brown Butter-Lemon-Caper Sauce and Sweet Potato


2 tablespoons olive oil
2 lb jumbo sea scallops, patted dry
Salt and ground white pepper
5 tablespoons butter, room temperature
2 tablespoons capers
1/2 cup chopped Italian parsley
1 tablespoon fresh lemon juice

Sweet Potato Pancakes
1/4 teaspoon salt (+ more as needed)
1 large sweet potato, peeled and grated
1/2 yellow onion, grated
2 eggs
1/8 teaspoon ground black pepper
2 teaspoons olive oil (+ more as needed)


Heat olive oil in large sauté pan over medium-high heat for 2–3 minutes. Pat scallops dry and season with salt and pepper. Add scallops to pan in batches if necessary, to avoid overcrowding, and sauté 2–3 minutes, until golden brown on one side. Turn scallops over and add butter. Once butter has melted, add capers and parsley. Cook 1 more minute, stirring frequently, then finish with lemon juice.

Serve each scallop over a sweet potato pancake, and drizzle with pan sauce.

Sweet Potato Pancakes
Line a large plate with paper towels.

Fill a bowl with lightly-salted water. Rinse grated sweet potato in water, and drain into a sieve. Pat grated sweet potato dry, then place into a bowl. Squeeze excess moisture from the grated onion, and place into bowl with sweet potato. Stir eggs, salt and pepper into potatoes until well combined.

Heat olive oil in a nonstick skillet over medium heat until it shimmers, and spoon about 1 heaping tablespoon of potato mixture per patty into the hot oil. Flatten patties with a fork, and fry 5–8 minutes, until golden brown. Flip and cook other side, transfer to prepared plate and sprinkle with salt.

Serve immediately.