Pan-Roasted Scallops W/Orange Sweet Potato Puree, Wild Mushrooms

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
188
FAT
12%
CHOL
10%
SOD
17%

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Ingredients for 8 servings

vegetable oil

1 lb wild mushroom (any mix of black trumpets, chanterelles, cremini, enoki, shiitake, etc.)

24 large scallops

1/2 cup sugar

2 sweet potatoes , large

Wondra Flour

1 garlic clove

salt

salt and pepper

1 tablespoon creme fraiche or sour cream

1 cup orange juice (fresh squeezed if possible)

1 fennel bulb , and fronds (sliced thin or chopped, chopped)

1/4 cup balsamic vinegar (white balsamic)

2 tablespoons butter

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