Pan Seared Scallops with Chili-Cranberry Chutney with Mashed Adobo Sweet Potatoes - No Fail Recipes

Ingredients

• 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
• ½ cup raisins
• 2 tablespoons vegetable broth
• ¾ teaspoon chili powder
• 2 tablespoons orange juice
• ¼ teaspoon cumin
• 1 tablespoon fresh cilantro coarsely chopped, plus additional for garnish
• Preheat oven to 450F degrees.
• Prick sweet potatoes with a knife and bake in the center of the oven for 1 hour or until tender.
• 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.
• In a medium bowl combine the cranberry mixture, the vegetable broth, chili powder, orange juice, cumin and 1 tablespoon of the cilantro.
• 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.
• Main Dishes