Corvina and Scallop Skillet with Basil-Lime Butter, Roasted Sweet Potato Cream, and Blistered Snow Peas

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the sweet potato on a tray and toss it with 1 tablespoon (15 ml) olive oil, the sweet paprika, half of the salt, and a little black pepper. Roast for 22 to 25 minutes at 220°C / 425°F until very tender and lightly caramelized.

2. 2

   While the sweet potato roasts, pat the corvina fillets and scallops very dry with paper towels. Season both with the remaining salt and black pepper.

3. 3

   Make the basil-lime butter: melt 40 g (about 3 tbsp) butter over very low heat in a small saucepan. Add the minced garlic and cook for 30 seconds without browning, then add the lime zest, 2 tablespoons (2 tbsp) lime juice, and the chopped fresh basil. Stir for 20 to 30 seconds, turn off the heat, and keep warm.

4. 4

   Remove the roasted sweet potato from the oven and transfer it to a blender or food processor with the cooking cream, fish stock, and 20 g (about 1 tbsp) butter. Blend until completely smooth. If it is too thick, add a little more fish stock. Taste and adjust with salt and black pepper. Keep warm over very low heat or covered.

5. 5

   Heat a large skillet over medium-high heat. Add 1/2 tablespoon (7 ml) olive oil and the lightly crushed whole garlic clove. Add the snow peas and sauté for 2 to 3 minutes until crisp-tender with a few blistered spots. Remove the garlic, transfer the snow peas to a plate, and set aside.

6. 6

   In the same skillet, add the remaining 1/2 tablespoon (7 ml) olive oil. When hot, cook the scallops for 1 1/2 to 2 minutes on the first side and 1 minute on the second side, until browned outside and juicy inside. Remove and set aside.

7. 7

   Lower slightly to medium-high heat and place the corvina fillets in the skillet. Cook for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, depending on thickness, until golden and just flaky.

8. 8

   Return the scallops and snow peas to the skillet for 30 seconds to warm through. Pour the basil-lime butter over the top and gently swirl the pan to glaze the fish, scallops, and snow peas.

9. 9

   To serve, spread the sweet potato cream onto the plates. Top each with a corvina fillet, add the scallops, and finish with the snow peas. Spoon the basil-lime butter from the skillet over each serving and serve immediately.