Lime-Spiked Seafood with Roasted Sweet Potatoes

milk/cream roast valentine's day quick & easy dinner south american seafood salmon scallop sweet potato/yam boil chile pepper gourmet pescatarian wheat/gluten-free peanut free tree nut free soy free no sugar added diabetes-friendly

Paul Grimes

Makes 2 servings

Source

Ingredients

1 large sweet potato (3/4 pound), peeled and sliced crosswise 1/2 inch thick

6 ounces salmon fillet or steak, skinned

6 ounces sea scallops, tough ligament removed from side of each if attached

3 tablespoons fresh lime juice, divided

2/3 cup thinly sliced red onion

1 tablespoon extra-virgin olive oil

1 celery rib, thinly sliced crosswise

1 fresh serrano chile, finely chopped, including seeds

1/2 cup heavy cream

1/2 cup coarsely chopped cilantro

Method

Put a baking sheet in middle of oven and preheat oven to 450°F.

Arrange sweet potato slices in 1 layer on hot baking sheet and roast until tender and lightly browned, 20 to 25 minutes. Divide between 2 plates and keep warm, loosely covered with foil.

While sweet potato roasts, cut salmon and scallops into 3/4-inch pieces, then toss with 1 tablespoon lime juice and 1/4 teaspoon pepper.

Cook onion in oil in a 10-inch heavy skillet over medium heat, stirring occasionally, until pale golden, about 3 minutes. Add celery and chile and cook, stirring occasionally, until celery just begins to soften, about 2 minutes.

Add cream and bring just to a boil, then add seafood (with juice) and simmer until just cooked through and cream is slightly thickened, about 5 minutes. Stir in remaining 2 tablespoon lime juice and 1/4 teaspoon salt.

Spoon seafood mixture on top of sweet potatoes. Sprinkle with cilantro.