It may be because it is my favorite time of year, but I love the seasonal change to autumn. The holiday planning commences, the menus change, and get-togethers are more frequent. I am frequently asked, “What should I cook!” That is always easy answer for me – just go with your seasonal inspiration. This is one of my special autumn entrees because it carries the autumn coloring onto the plate and it is fast and easy. © Kelly McBride Loft
Kelly’s Autumn Fruits de Mer
Bake a sweet potato per person, just slightly firm. Set those aside. Sear 6 to 8 scallops per person. Flavor the scallops with your favorite liquor, such as Pernod or Pastis. Trim each whole cooked sweet potato into a cylinder shape (the same diameter of the scallops). Then, slice the sweet potato into medallions. Arrange and alternate the sweet potato medallions and the scallops between each other. Drizzle with hot lemon butter, garnish, and serve hot. It is a stunning presentation to embrace and fall into fantastic autumn! © Kelly McBride Loft