This recipe is one that almost didn't happen. Richard, our lead cook, thought he'd burned the sweet potatoes one day. He was headed for the trash with the tray of singed slices when he decided to just taste one. Finding them interesting and sweetly intriguing he decided that instead of tossing them out he'd try adding a bit of this and that. A classic was born! This delicious salad won first prize by the members of The Southern Foodways Alliance, garnering the Lodge Cast Iron Skillet award.
If you have a cast iron plate, heat it as the scallops are being sauteed. When the scallops are browned, place them on the hot plate and add the sauce.This is a great and unusually delicious salad that features North Carolina Sweet Potatoes. (Did you know that North Carolina supplies forty percent of the sweet potatoes consumed in the entire United States?) It works best when cooked in a convection oven, but it can be made in a conventional oven or, as you see, on the stove top. Here's the recipe for 4 servings. Feel free to multiply!For your reference, the scallop Butteryaki appetizer consisted of six seared sea scallops served on a very hot cast iron plate. The dish is hard to perfect because the scallops continue to cook as they are served, but the kitchen at Akasaka had it down to a science. Coming off the hot iron, the scallops had a salty crust on the outside and a sweet, tender interior.Ingredients:
Laurey's Catering has been operating in Asheville since 1987. Owned by Laurey Masterton, who grew up at Blueberry Hill Farm in Vermont, Laurey's is proud to serve locally-grown produce as much as possible and to have well-established relationship with many local farmers and producers. Come for lunch or have us cater your meeting or special event: 828-252-1500, info@laureysyum.com
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