Ingredients

• For the sweet potato puree:
• 1 1/2 pounds sweet potatoes (or other potatoes, if you prefer)
• 2 tablespoons (or to taste) butter
• 1/4 cup (or to taste) milk, half-and-half or cream
• For the scallops:
• 1 tablespoon extra virgin olive oil
• 2 tablespoons unsalted butter
• 12 to 16 sea scallops, thawed if frozen
• Chives for garnish (optional)

Serves 4