Seared Scallops with Sweet Potato Soup


I just tried this tonight, and it was the perfect fall recipe! Warm, filling, and simple. The savory scallops complement the slightly sweet soup. Top with some whole grain crackers and you have an excellent meal. This recipe is great for your full meal, or in smaller servings as a starting course. Vegetarians and vegans may substitute marinated meat substitute (please do not add salt) for the scallops, soy milk for cow's milk, and olive oil for the butter.

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
4 servings


  • 2 sweet potatoes, peeled and cubed

  • 2 tablespoons butter

  • 1 tablespoon all-purpose flour

  • 1 (1/4 inch thick) slice fresh ginger

  • 1 ½ cups vegetable broth

  • 1 tablespoon brown sugar

  • ½ teaspoon ground nutmeg

  • 1 cinnamon stick

  • 1 cup milk

  • 1 pound sea scallops

  • 1 teaspoon kosher salt

  • 1 teaspoon freshly ground black pepper

  • 2 tablespoons butter

  • cayenne pepper


  1. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sweet potatoes, cover, and steam until easily pierced with a fork, 15 to 20 minutes.

  2. Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and ginger slice. Cook and stir until the flour has turned golden brown, 2 to 3 minutes. Whisk in the vegetable broth, brown sugar, nutmeg, and cinnamon stick. Bring to a simmer over medium-high heat whisking constantly, then reduce heat to medium-low, and simmer 10 minutes. Add the steamed sweet potatoes and simmer 5 minutes more.

  3. Remove and discard the cinnamon stick and ginger slice. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Whisk in the milk and cook over low heat until hot.

  4. While the soup is reheating, season the scallops with salt and pepper. Melt the remaining 2 tablespoons of butter in a large skillet over medium heat until it begins to brown. Cook the scallops in the hot butter until browned and crispy on the outside, but no longer translucent on the inside, about 3 minutes total depending on the size of the scallops.

  5. Ladle the soup into 4 bowls, and lay the scallops on top of the soup. Sprinkle with a little cayenne pepper to serve.

Nutrition Facts (per serving)

391 Calories
14g Fat
39g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 391
% Daily Value *
Total Fat 14g 18%
Saturated Fat 8g 42%
Cholesterol 82mg 27%
Sodium 1073mg 47%
Total Carbohydrate 39g 14%
Dietary Fiber 5g 19%
Total Sugars 13g
Protein 26g
Vitamin C 4mg 19%
Calcium 241mg 19%
Iron 4mg 22%
Potassium 1016mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love