We all know sweet potatoes are a staple at Thanksgiving, but these scallop & sweet potato Mini Fillo Shell seafood appetizers can and should be enjoyed year-round.
- 1 sweet potato (approximately 10-12 ounces), peeled and cut
into 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® Mini
- 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 Fillo 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%