Roasted Sweet Potatoes & Asparagus with Seared Scallops

Roasted Sweet Potatoes & Asparagus with Seared Scallops.jpg

This is my mid-week “fancy but not fancy” dinner. Those purple sweets are just so dang pretty! This is easy to make, but sounds like a little extra went into it 😇.

POTATOES
•1 med purple sweet potato
•3-4 spears of asparagus (per serving)
•2 tbsp coconut oil
•1 tsp Sea Salt
•1 tsp garlic powder
•1 tsp onion powder

  1. Preheat oven to 425.
  2. Slice the potato into thin slices, approx 1/8-1/4” thick.
  3. Melt the coconut oil.
  4. Coat the potato slices with the coconut oil and toss with the seasonings.
  5. Place the potatoes on a baking sheet or in a cast-iron skillet.
  6. Bake until tender and just-crisp around the edges (approx 20 minutes).

 

SCALLOPS
•10-12 Wild-caught Scallops
•1/4-1/2 tsp Sea Salt
•1 tsp Garlic Powder
•2 Tbsp Coconut or Avocado Oil (better for high heat cooking)
•1/2 of a lemon

  1. Season Scallops with the sea salt and garlic powder.
  2. Heat the Oil in an iron skillet to med-high heat.
  3. When hot, add the scallops, searing on the first side for a few minutes before flipping and searing on the second side (I recommend using tongs for this).
  4. Scallops are done through when firm to the touch.
  5. Finish with a squeeze of lemon.

 

ASPARAGUS & GARLIC
•1 small bunch Organic Asparagus
•1-2 garlic cloves, sliced thin
•1 tbsp Extra Virgin Olive Oil
•Pinch of Sea Salt
•1/2 tsp Garlic Powder

  1. Warm the olive oil to low in a pan.
  2. Toss the asparagus and garlic slices with seasoning.
  3. Sauté the asparagus and garlic in the olive oil until tender. If you like a nice crisp to your garlic like I do, cook the garlic a bit longer.