- 8- 10 small fresh scallops
- 6 thinly sliced pieces of seranno ham
- 3 tbsp veg oil
- 3 yukon gold potatoes cut into quarters
- 1 garlic clove
- 4 brussel sprouts shaved
- 2 tsp chili oil (allow your favorite dried chili to soak in oil for at least 24 hours)
- 1 tsp lime juice
- 1/4 cup almond milk + additional until creamy
- 2 tbsp vegan sour cream (optional)
- 2 tbsp earth balance
- salt and pepper to taste
Rinse, clean, and pat dry scallops. Sprinkle with fresh cracked pepper and then wrap with pieces of serrano ham. One piece may be too big for each scallop, feel free to rip and customize depending on the size. Just make sure the ham goes all the way around. Set aside.
Place potatoes in a pot of cold water with the garlic clove, and bring to a boil. Boil uncovered until fork tender.
While potatoes are boiling, shave brussel sprouts on a mandolin, or thinly cut with a knife. Toss with a pinch of salt, pepper, and 1 tsp of fresh squeezed lime juice. For an added kick add a dash of chili flake or cayanne.
When potatoes are fork tender, strain and discard garlic clove. Put potatoes, almond milk, earth balance, and vegan sour cream with a dash of salt and pepper into a food processor. Blend for 20 seconds. Remove the pouring spout and turn on the power again slowly adding almond milk until it is blended smooth. Careful not to over blend as it can turn gummy.
Get vegetable oil hot in a pan. Add scallops carefully, so that they are not touching, and do not move them once you place them in the pan! Allow to cook on medium high heat for 2 min. Try and turn, if they stick they are not ready! Turn and cook an additional minute or two depending on their size and your desired doneness of the scallops.
*This recipe serves 2*