Salmon & Scallops with Roasted Sweet Potatoes

This is a very simple dish to prepare and surprisingly good with the lime juice infusion on top of the roasted sliced potatoes.

Serves 2. Preparation time 25 minutes.

Ingredients:
1 large sweet potato (¾ lb), peeled and sliced
crosswise ½ inch thick
6 oz salmon fillet skinned
6 oz sea scallops
3 Tbsp fresh lime juice,
2/3 cup thinly sliced red onion
1 Tbsp extra-virgin olive oil
1 celery rib, thinly sliced crosswise
1 fresh chilli, finely chopped
½ cup fresh cream or crème fraiche
½ cup coarsely chopped coriander

Method

Place a baking sheet in the middle of the oven and preheat to 450°F. Arrange sweet potato slices in 1 layer on hot baking sheet and roast until tender and lightly browned, 20 to 25 minutes. Divide between 2 plates and keep warm, loosely covered with foil.
While potato roasts, cut salmon and scallops into ¾-inch pieces, toss with 1 Tbsp lime juice and ¼ tsp pepper. Cook onion in oil in a 10-inch heavy skillet over medium heat, stirring occasionally, until pale golden, about 3 minutes. Add celery and chilli and cook, stirring occasionally, until celery just begins to soften, about 2 minutes.

Add cream and bring just to the boil, then add seafood (with juice) and simmer until just cooked through and cream is slightly thickened, about 5 minutes. Stir in remaining 2 Tbsp lime juice and ¼ tsp salt.

Place the salmon and scallops on top of the roasted potato slices. Sprinkle with coriander and serve immediately with a nice crisp glass of white wine.