These sweet and savory small bites from Gwinganna Lifestyle Retreat in Queensland, Australia, are perfect to take your holiday gathering up a notch. The harissa marinates the scallops with fresh spices, and the sweet baked potato offers a creamy balance to the experience.
Sweet potatoes are also a great food for energy. With both beta-carotene and fiber, they’re a high-satiety food. These tubers are also rich in a variety of essential nutrients, including copper, iron, potassium, manganese, folate and vitamins B6 and C.
Worried about messy fingers? Stick a toothpick in it, or serve it on a compostable spoon!
Scallop on Sweet Potato (Serves 6)
6 (~1.4 oz. each) scallops
6 slices sweet potato, baked
2 tsp harissa (recipe below)
1 tsp sesame seeds, toasted
1 tbsp olive oil
For the harissa:
4 medium-large red chilies
8 cloves garlic
1 tbsp caraway seeds
1 tbsp cumin seeds
1 tbsp coriander seeds
¼ cup mint & coriander, chopped
¼ cup olive oil
1 tsp sea salt
- Make the harissa: Roast caraway, cumin and coriander seeds in a dry pan for 1-2 minutes. Crush together in mortar and pestle, then add chopped chilies, garlic and sea salt. Add oil slowly and work mixture until it forms a thick paste. Store in a sealed jar and refrigerate.
- Marinate scallops with harissa and olive oil for 1 hour.
- Sear in a hot pan or on a grill plate and serve on a slice of baked sweet potato. Sprinkle with toasted sesame seeds, or a sprig of mint or parsley.
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