====== Moqueca with Scallops ======
{{tag>Recipe Fish LowCarb 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  10  | oz | Scallops |
|  215  | g  | Purple sweet potato |
|  1  | ea | Lime |
|  1  | cup | Coconut milk |
|  3  | ea | Garlic cloves |
|  2  | ea | Scallions |
|  ½  | cup | Roasted red peppers |
| ::: | ::: ^ Sub: Roasted jalapenos |
|  ½  | cup | Grape tomatoes (70 g) |
|  1  | tbsp | Garlic chili sauce |

  - Prep
    - Dry scallops and season lightly with salt
    - Cut potato into quarter inch rounds
    - Cut lime in half; juice one half and cut remainder into wedges
    - Mince garlic
    - Cut scallions into thin rounds, keeping green and white parts separate
    - Cut roasted peppers into small pieces
    - Cut tomatoes in half
  - Cook
    - Put potato and coconut milk into a sauce pan.  Bring to a boil then simmer for 8 to 10 minutes (until the potatoes are softened but not mushy)
    - Add lime juice and mash
    - Season with salt and pepper and add 1 tsp oil (or a knob of butter)
    - Cook the scallops, 2 minutes on one side and 30 seconds on the other.
    - Remove from pan
    - Add garlic and whites of scallions and cook for 30 seconds
    - Add a quarter cup of water, roasted peppers, tomatoes, and chili sauce.
    - Cook until softened (4 to 6 minutes), smashing tomatoes into sauce
    - Add scallops, and juices back to pan and cook for 3 to 5 more minutes
    - Serve moqueca over the mashed potatoes