Buttered Sweet Potato Noodles with Chesapeake Scallops
Our Chesapeake Shrimp, Bacon & "Grits" recipe was so crazy popular, we decided to invent a close cousin. This one is also paleo (we made sweet potato noodles!) and uses our magical Lemon Chesapeake dressing with Seafood. Enjoy!
What you need
2 medium sweet potatoes (try to find long ones!)
1 tablespoon grass fed butter (or ghee)
3 tablespoons Tessemae's Lemon Garlic
1 teaspoon seafood seasoning (we like Old Bay)
8-12 ounces large sea scallops (about 8-10)
1 bunch scallions, thinly sliced
What to do
- Peel the sweet potatoes. Use a mandolin to slice them very thinly lengthwise. Stack up the slices and cut them lengthwise into ½ inch strips.
- Heat the butter in a large nonstick skillet over medium heat. Add the sweet potatoes and 2 tablespoons water. Cook, stirring gently with a rubber spatula, until beginning to soften, about 2 minutes. Cover, reduce heat to medium low and cook until tender, about 4 minutes more, stirring occasionally. Gently transfer "noodles" to a plate.
- Add 1 tablespoon Lemon Garlic to the skillet and increase heat to medium high. Add the scallops in a single layer, sprinkle with seafood seasoning and cook, without turning, until golden brown underneath, 1-2 minutes. Turn over and cook until just opaque, about 1 minute more.
- Stir in 2 tablespoons Lemon Garlic and the scallions. Remove from the heat. Spoon the scallops and sauce over the sweet potato noodles and serve.