Seared Scallops with Creamy Sweet Potato Puree and Crispy Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Scallops with Creamy Sweet Potato Puree and Crispy Greens

YOUR SOLIN GENERATED RECIPE

Seared Scallops with Creamy Sweet Potato Puree and Crispy Greens

Delight in this elegant dish featuring perfectly seared scallops on a velvety sweet potato puree, accented by a side of crispy kale. The natural sweetness of the potato and the slight tang of lemon entwine beautifully with the delicate, ocean-fresh scallops, creating a balanced, healthful plate that's as satisfying to the palate as it is to the body.

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NUTRITION

339kcal
Protein
39.8g
Fat
4.1g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Sea Scallops

1 small Sweet Potato

1/4 cup Low-Fat Milk

1 cup Kale

1/2 tsp Olive Oil

1 tbsp Lemon Juice

Sea Salt & Black Pepper to taste

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PREPARATION

  • 1

    Begin by peeling and dicing the sweet potato into small cubes. Boil or steam them until tender, about 10-12 minutes.

  • 2

    Once cooked, blend the sweet potato with low-fat milk, a pinch of salt and pepper until smooth and creamy. Adjust consistency with additional milk or water if needed.

  • 3

    Pat the sea scallops dry and season lightly with salt and black pepper.

  • 4

    Heat a non-stick skillet over medium-high heat and add olive oil. Sear the scallops for about 2-3 minutes on each side until a golden crust forms and the center is just opaque.

  • 5

    For the crispy greens, lightly toss the kale with a tiny drizzle of olive oil, salt, and pepper, then quickly sauté in a separate pan over medium heat for 1-2 minutes until just crisp, or alternatively, enjoy them raw for extra crunch.

  • 6

    To plate, spoon a portion of the creamy sweet potato puree onto the center of the dish, arrange the seared scallops on top, and garnish with the crispy kale. Finish with a drizzle of lemon juice for a refreshing finish.

Seared Scallops with Creamy Sweet Potato Puree and Crispy Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Scallops with Creamy Sweet Potato Puree and Crispy Greens

YOUR SOLIN GENERATED RECIPE

Seared Scallops with Creamy Sweet Potato Puree and Crispy Greens

Delight in this elegant dish featuring perfectly seared scallops on a velvety sweet potato puree, accented by a side of crispy kale. The natural sweetness of the potato and the slight tang of lemon entwine beautifully with the delicate, ocean-fresh scallops, creating a balanced, healthful plate that's as satisfying to the palate as it is to the body.

NUTRITION

339kcal
Protein
39.8g
Fat
4.1g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Sea Scallops

1 small Sweet Potato

1/4 cup Low-Fat Milk

1 cup Kale

1/2 tsp Olive Oil

1 tbsp Lemon Juice

Sea Salt & Black Pepper to taste

PREPARATION

  • 1

    Begin by peeling and dicing the sweet potato into small cubes. Boil or steam them until tender, about 10-12 minutes.

  • 2

    Once cooked, blend the sweet potato with low-fat milk, a pinch of salt and pepper until smooth and creamy. Adjust consistency with additional milk or water if needed.

  • 3

    Pat the sea scallops dry and season lightly with salt and black pepper.

  • 4

    Heat a non-stick skillet over medium-high heat and add olive oil. Sear the scallops for about 2-3 minutes on each side until a golden crust forms and the center is just opaque.

  • 5

    For the crispy greens, lightly toss the kale with a tiny drizzle of olive oil, salt, and pepper, then quickly sauté in a separate pan over medium heat for 1-2 minutes until just crisp, or alternatively, enjoy them raw for extra crunch.

  • 6

    To plate, spoon a portion of the creamy sweet potato puree onto the center of the dish, arrange the seared scallops on top, and garnish with the crispy kale. Finish with a drizzle of lemon juice for a refreshing finish.