Name: Pan-Roasted Scallops with Roasted Sweet Potatoes
Yield: 4 Servings
Ingredients: 2 red-skinned sweet potatoes (yams; 1 1/2 pounds total), unpeeled, halved lengthwise, each half cut into 4 to 5 wedges; 3 tablespoons olive oil, divided; Whole nutmeg; 1 1/2 pounds sea scallops, side muscles removed; 6 tablespoons apple cider; 6 tablespoons heavy whipping cream; 1 tablespoon fresh lemon juice; 1 tablespoon butter

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Misha Gravenor Photography

The new meat-and-three is scallops with sweets n' beans.

Recipe notes