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Lime-Spiked Seafood with Roasted Sweet Potatoes

Lime-Spiked Seafood with Roasted Sweet Potatoes Recipe

  • 1 large sweet potato (3/4 pound), peeled and sliced crosswise 1/2 inch thick
  • 6 ounces salmon fillet or steak, skinned
  • 6 ounces sea scallops, tough ligament removed from side of each if attached
  • 3 tablespoons fresh lime juice, divided
  • 2/3 cup thinly sliced red onion
  • 1 tablespoon extra-virgin olive oil
  • 1 celery rib, thinly sliced crosswise
  • 1 fresh serrano chile, finely chopped, including seeds
  • 1/2 cup heavy cream
  • 1/2 cup coarsely chopped cilantro
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