How to make sweet potato noodles (SWOODLES if you like cute nick names) with seared scallops and spinach.
Learn how to make sweet potato noodles with a spiralizer or julienne peeler, then try this DELICIOUS, quick and easy recipe.
Spiralized vegetables have been all the rage for a few years now allowing us to make fun and delicious recipes. If you don’t want to invest in a spiralizer you may like a julienne peeler. These look like ordinary vegetable peelers but they have teeth that cut vegetables into thin strips. Here is an Amazon Affiliate link for a Julienne Peeler. These require a bit more elbow grease and you won’t get the cool spiral shape but they taste just as good.
- First I prepare the sea scallops- I used frozen scallops that thawed in the refrigerator overnight. Pull the side muscle off of the scallop, they become like rubber when cooked. You can add it to fish stock if you like. I placed the thawed scallops in a bath of lemon juice and water for 20-30 minutes to help give them a bright flavor. Be sure to dry the scallops well before cooking so you can get a good sear on them
- Next I peeled and spiralized the sweet potatoes- Wash and dry your sweet potatoes before starting. Peel the skin off of the sweet potatoes (if you want you can toss them in oil and salt and bake them at 400 degrees for 8-12 minutes for a tasty snack). Follow the manufactureres instructions for your spiralizer and make your sweet potato noodles. I love this OXO Spiralizer available on Amazon
- Saute your spinach- Place a skillet over medium heat and let your oil or butter get hot. Add your spinach leaves, garlic and lemon juice and let the spinach wilt as you stir them
- Cook your sweet potato noodles- Add the sweet potato noodles to the spinach and saute for about 8 -10 minutes. Cook the sweet potato noodles until they are tender
- Sear your scallops- Season the scallops with a bit of salt. Cook your scallops in a separate pan while your spinach and sweet potatoes are cooking. Sear the scallops over high heat with just a touch of canola or grapeseed oil for just 2 minutes per side. You may have to do this in batches, if you crowd the pan the scallops will begin to steam and become rubbery. Swirl in a tablespoon of butter to create a simple sauce.
- Put it all together- Serve it up with a little lemon and enjoy
You can make the swoodles with spinach and serve it with a wide variety of meat or fish. Some sauteed halibut would be a great alternative for the scallops. I’d love to know how you would make this dish your own. What would you change or add to create your own unique dish? Please let me know in the comments below.
How to make sweet potato noodles
- 16 sea scallops (4 per person)
- 2 lemons- divided
- 2 pounds of sweet potatoes
- 12 ounces of fresh spinach
- 4-5 tablespoon of canola or grapeseed oil-divided
- 1 clove of garlic
- 2-3 tablespoons of butter
- salt and pepper
- If you are using frozen scallops, thaw them in the refrigerator overnight. Place the scallops in a bowl of cold water with the juice of one lemon. Let this sit for 20-30 minutes in the refrigerator
- Dry the scallops on paper towels and remove the tough side muscle
- Peel and spiralize the sweet potatoes
- Saute the spinach in 1-2 tablespoons of oil for 2-3 minutes until the spinach wilts
- Slice the garlic cloves very thin and add this to the spinach. Season with salt and pepper and the juice of half a lemon
- Add the spiralized sweet potato to the spinach, cook for 8-10 minutes until the sweet potatoes become softened
- In a separate pan sear the scallops in batches in 1-2 tablespoons of oil for 2-3 minutes per side.
- Swirl in 1 tablespoon of butter to coat the scallops. Keep the pan moving as the butter becomes emulsified so this doesn't become greasy
- divide between 4 plates and serve
How to make sweet potato noodles