Oh-em-gee. I have a serious love affair with fish. If you told me that I could never have red meat or chicken ever again, but I could have fish, I’d shake your hand and say okay. Maybe it’s because I live on the coast where seafood is a-plenty, or maybe it’s because my Mum always served fish for dinner when we were kids. But, who cares? It’s delish and uber healthy, so bring-it-on.
I’ve been eating a wicked lot of salmon lately, so I thought I’d throw some lovely, briney scallops back into the ring. I saw a recipe recently for sweet potato rosti at one of my fav blogs, Healthy Food for Living, and have been drooling over the thought of crisp, shredded pieces of sweet potato goodness. I didn’t happen to have the patience to make the “rosti” part so instead I made hash.
I threw some nice wilted spinach on top of the hash, a few pan-seared scallops and a generous drizzle of chipotle lime yogurt drizzle. I’m totally loving the idea of using plain, non-fat greek yogurt as a base for creamy sauces instead of sour cream or mayo. Toodle-loo fat, what up creamy deliciousness? Here’s what I did (serves 4):
1 HUGE sweet potato (probably about 3 regular sized)
2 shallots, diced
2 jalapenos, diced
3 eggs, beaten (I didn’t have any eggs, so I used 3/4 cup of liquid egg whites)
1 small frozen package of frozen spinach, defrosted
1 lb. sea scallops
2 cups non-fat plain Greek yogurt
1 T. chipotle powder
I told you the sweet potato was huge, right? It totally Beetlejuiced Jameson’s head in comparrison.
First off, I made the chipotle drizzle first, so that the flavors could marry a bit. Take 2 cups of the greek yogurt, add in the chipotle and a nice squeeze of lime. Mix and set aside.
Meanwhile, either sautee or micro the spinach until nice and warm. Keep it warm until you’re ready to serve.
Then you want to dice up the shallots and jalapeno (I left the seeds in) and sautee in a little olive oil on medium heat for about 3 minutes.
While that’s working away, shred the sweet potato on a box grater (until you have a mini Mt. Everest), put it in a kitchen towel or cheese cloth and squeeze the living hell out of it to express all of the water. Once that’s done, add the potato to the shallots and jalapeno.
To get a nice crisp char on the potato, make sure it’s getting as much contact with the hot pan as possible. Sautee and flip the potatoes for about 10 minutes or so.
While the hash is cooking, grab your scallops and pat then dry with a paper towel (the dryness attributes to the crispness when you pan fry). Sprinkle on some salt and pepper then add to a medium hot saute pan with a little olive oil. Cook for about 3-4 minutes a side.
Now onto assembling! Take the hash and make a little bed of it on your plate. Then top that with a hefty helping of the wilted spinach, top with scallops and drizzle the chipotle/lime mixture.
Queue the instant hunger pains. The crispy sweet potato hash and the creamy chiptotle cream make this dish feel decadent, but it’s totally healthy and filling. Scrumptuous!