We all know sweet potatoes are a staple at Thanksgiving, but these scallop & sweet potato Mini Phyllo Shell seafood appetizers can and should be enjoyed year-round.
- 1 sweet potato (approximately 10-12 ounces), peeled and cutinto 8 pieces
- 3 tablespoons olive oil, divided
- 1/2 teaspoon honey
- 1 teaspoon lime juice
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt + a pinch
- 1/4 teaspoon black pepper + a pinch
- 3/4 cup onion, thinly sliced
- 8 ounces frozen small scallops (40-80), defrosted
- 2 packages (15 count, each) Athens® MiniPhyllo Shells
- 1/2 teaspoon lime zest, grated for garnish
Place sweet potatoes in a medium pot of boiling water. Boil 8-10 minutes or until potatoes can be easily pierced with a fork. Drain potatoes and place in a medium bowl. Add 1 tablespoon olive oil, plus the honey, lime juice, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Using a potato masher or electric mixer, mash the potato mixture until smooth. Set aside.
Heat a medium sauté pan and add 1 tablespoon of oil and onion slices. Cook 8 minutes over medium-high heat or until onions start to caramelize. Remove onions from pan. In the same pan, add 1 tablespoon of olive oil over medium-high heat. Add scallops, sprinkle with a pinch of salt and pepper and cook undisturbed for three minutes, then gently turn scallops and cook for 3 more minutes or until they start to turn golden. Remove from pan and allow them to cool slightly. Cut each scallop into two or three pieces.
In each Mini Phyllo Shell, pipe or spoon a small amount of sweet potato and a half tablespoon caramelized onions. Top with three pieces of scallops, then more sweet potatoes. Garnish with lime zest and serve.
Serving size: 1 shell (20g), Calories: 30, Calories from Fat: 15, Total Fat: 1.5g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 55mg, Total Carbohydrate: 3g, Dietary Fiber: 0g, Sugars: 10g, Protein: 1g, Vitamin A: 25%, Vitamin C: 0%, Calcium: 0%, Iron: 0%