Pan Seared Scallops with Chili-Cranberry Chutney with Mashed Adobo Sweet Potatoes

Pan Seared Scallops have long been prized for their delicate sweetness and luxurious texture, making them a favorite in both coastal home kitchens and fine dining establishments. When properly seared, scallops develop a beautiful golden crust while remaining tender and buttery at the center. This dish elevates that classic technique by pairing the scallops with bold, contrasting flavors that highlight their natural richness rather than overpower it.

The chili-cranberry chutney brings a vibrant sweet-heat element to the plate, combining the tart brightness of cranberries with warming spices and a gentle chili kick. Its glossy, jewel-toned finish adds visual drama while cutting through the richness of the scallops with lively acidity. Beneath it all, mashed adobo sweet potatoes provide a smoky, savory-sweet foundation, blending creamy texture with the deep, earthy notes of adobo seasoning for a satisfying balance of comfort and sophistication.

Together, these elements create a dish that feels both refined and approachable—perfect for an impressive dinner party or a special weeknight meal. Each bite delivers layers of flavor: the crisp sear of the scallops, the tangy heat of the chutney, and the velvety smoothness of the sweet potatoes. It’s a thoughtfully composed plate that showcases how simple techniques and well-chosen pairings can transform quality ingredients into a memorable dining experience.

Pan Seared Scallops with Chili-Cranberry Chutney with Mashed Adobo Sweet Potatoes

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Pan Seared Scallops have long been prized for their delicate sweetness and luxurious texture, making them a favorite in both coastal home kitchens and fine dining establishments. When properly seared, scallops develop a beautiful golden crust while remaining tender and buttery at the center. This dish elevates that classic technique by pairing the scallops with bold, contrasting flavors that highlight their natural richness rather than overpower it.

The chili-cranberry chutney brings a vibrant sweet-heat element to the plate, combining the tart brightness of cranberries with warming spices and a gentle chili kick. Its glossy, jewel-toned finish adds visual drama while cutting through the richness of the scallops with lively acidity. Beneath it all, mashed adobo sweet potatoes provide a smoky, savory-sweet foundation, blending creamy texture with the deep, earthy notes of adobo seasoning for a satisfying balance of comfort and sophistication.

Together, these elements create a dish that feels both refined and approachable—perfect for an impressive dinner party or a special weeknight meal. Each bite delivers layers of flavor: the crisp sear of the scallops, the tangy heat of the chutney, and the velvety smoothness of the sweet potatoes. It’s a thoughtfully composed plate that showcases how simple techniques and well-chosen pairings can transform quality ingredients into a memorable dining experience.

• Total Time: 45 minutes
• Yield: 4-6 1x

Ingredients

Units USM Scale 1x2x3x

• 4 medium sized sweet potatoes
• 2 tablespoons butter
• 1 chipotle chili, finely chopped
• 1 teaspoon adobo sauce
• 2 pounds Bay Scallops
• Salt and Pepper
• 2 tablespoons olive oil, plus more if needed
• 4 tablespoons white wine
• 1 cup fresh cranberries
• 1/2 cup raisins
• 2 tablespoons vegetable broth
• 3/4 teaspoon chili powder
• 2 tablespoons orange juice
• 1/4 teaspoon cumin
• 1 tablespoon fresh cilantro coarsely chopped, plus additional for garnish

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Instructions

1. Preheat oven to 450F degrees.
2. Prick sweet potatoes with a knife and bake in the center of the oven for 1 hour or until tender.
3. When potatoes are cool enough to handle, scoop out flesh into a large bowl. Add melted butter, chipotle chili and the adobo sauce. Using an electric mixer, whip potatoes until smooth. Cover and keep warm while preparing scallops.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When hot, add enough scallops to fit in a single layer in the pan. Season to taste with the salt and pepper. Sauté, turning once, until lightly browned and cooked through, 3 to 4 minutes or more-being careful not to overcook. Remove to a platter to keep warm and continue cooking remaining scallops, adding more oil if necessary.
5. Remove pan from heat and add the 4 tablespoons of white wine to the pan. Return to heat and cook until reduced by half. Add the raisins and fresh cranberries.  Cook just until cranberries pop.
6. In a medium bowl combine the cranberry mixture, the vegetable broth, chili powder, orange juice, cumin and 1 tablespoon of the cilantro.
7. To serve arrange the sweet potatoes in the center of a serving plate; place scallops on top of potatoes. Surround with chutney and sprinkle with cilantro.

• Author: Recipe Maker
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Main Dishes
• Cuisine: American Recipes