Wilmington Weekend: Scallops with Papaya Salsa and Roasted Spiced Sweet Potatoes

I love going home to Wilmington for many reasons. I get to see my parents, go to the beach when the weather cooperates, and eat incredible food (mostly seafood) to name a few. While the weather was disappointing, the food was not.

Just a snapshot

My dad should go on Top Chef. Everything he makes is delicious, and aside from a few staples (cheeseburgers and enchiladas), he rarely repeats dishes. Every time I go home I get to try a new and inventive dish. Knowing Quin's and my love for fresh Wilmington seafood, he had a scallop dish and plenty of wine ready for us when we got off the flight.

I don't think he's ever cooked scallops for us before so he shared some knowledge. For scallops, it's especially important that you buy them dry packed. If you can't find that, then let your scallops drain for longer in a collender and pat dry with paper towels. 

Otherwise they'll steam rather than get a nice brown crust like this:

He also made a tropical papaya salsa to go on top, which made me forget it was 50 degrees and raining outside. Make ahead of time to let the flavors meld. 

Finally the meal was topped off with some roasted spiced sweet potatoes. An interesting blend of spices makes these sweet potatoes stand out. My dad is a stickler for presentation so he finished the dish off with some baby spinach, cilantro, avocado slices, diced red pepper and a drizzle of olive oil.

Scallops with Papaya Salsa

Serves 4

Ingredients:

1/4 cup olive oil

1/4 cup grated lemon zest

1 tsp honey

1/2 tsp fresh lime juice

Half a ripe papaya, peeled and diced

1 1/2 tbsp minced red bell pepper

2 tsp chopped cilantro

1 tsp chopped green onion

1 tsp minced red onion

Pinch of salt

1 lb sea scallops (about 12), drained and patted dry with paper towels

Avocado and red pepper for garnish

Directions:

In a small bowl, combine 3 tbsp oil and zest. Let sit 1 hour at room temperature. Strain mixture, using a fine sieve. In another small bowl, combine honey and lime juice. Add remaining ingredients for papaya relish and mix well. Heat 1 tbsp oil in a large saute pan. Sauté scallops over medium heat until cooked through, about 2 to 3 minutes on each side. For each serving, place 3 scallops on a plate and drizzle 1 tbsp lemon oil over scallops. Top with 2 tbsp papaya relish. Serve with slices of avocado and diced red pepper.

[Recipe adapted from Epicurious]

Roasted Spiced Sweet Potatoes

Serves 4

Ingredients:

1 teaspoon coriander seeds

1/2 teaspoon fennel seeds

1/2 teaspoon dried oregano

1/2 teaspoon dried hot red pepper flakes

1 teaspoon kosher salt

2 lb medium sweet potatoes

3 tablespoons vegetable oil

Directions:

Preheat oven to 425°F.

Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.

Cut potatoes lengthwise into 1-inch wedges.

Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.

[Recipe adapted from Epicurious]