Sea Scallops, Mint Mustard “Butter,” and Lemon Fluffed Yams

Not long ago, the Hubster and I had a marvelous date night at a tapas restaurant. One of the little meals that we chose was a fist-sized sea scallop served over top of starches in a delicious flavor combo. The experience lingered with us so much that we were inspired to try to create our own dish, wanting to pull in some complexity, especially since we had discovered that mint and scallops are a delightful combination.

Off to the Death Defying Diet kitchen we went, heads swimming with ideas. We settled on a layered dish of three parts, especially since we had already tried and loved one of the components Lemon Fluffed Yams. From there, we incorporated our paleo mint-mustard butter to give the yams a more complex flavor profile of savory, sweet, and luxurious without being overwhelming on the taste pallet. Finally, we bought a pound of 10-15 wild caught, jumbo sea scallops from a local fish monger that looked and smelled absolutely divine. (For more information on choosing fish, see our hints here as well as check out my recipe for Spicy Salmon Cakes with Salsa.)

The pièce de résistance, the final layer, the sea scallops simply cooked to perfection perfectly balanced all the flavor profiles of this dish. Savory. Sweet. Slightly tangy with citrus notes. Decadent while being simple. This is definitely one of our favorite dishes, and the perfect one for our readers to cook up to celebrate with or impress somebody. Nosh. Nom. And enjoy it as much as we did.


Top with a little bit of black pepper for perfect seasoning!

Sea Scallops


  • 1 lb. 10-15 count Wild Caught Jumbo Sea Scallops
  • Olive Oil


  1. Rinse your sea scallops. Pat dry.
  2. Spray a large skillet with olive oil, and place it over medium-high heat.
  3. Cook the scallops for 90 seconds on each side, then remove from heat.
  4. Serve on a bed of Lemon Fluffed Yams and Paleo Mint-Mustard "Butter."

© Julie Marie Pierpont and Death Defying Diet 2013-Present

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