Grilled Scallops with Sweet Potato and Charred Leek Puree

Instructions

1. 1

   Bring a large pot of salted water to boil and add the cubed sweet potatoes. Simmer for 12-15 minutes until fork-tender, then drain well and set aside.

   Tip: Don't overcrowd the pot so the sweet potatoes cook evenly and don't become waterlogged.

2. 2

   While potatoes cook, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced leeks and cook for 8-10 minutes, stirring occasionally, until deeply caramelized and golden brown. Season with salt and pepper, then remove to a plate.

   Tip: The leeks should be very soft and sweet; don't rush this step as caramelization develops the flavor.

3. 3

   In the same skillet, melt 3 tablespoons of butter over medium heat. Add minced garlic and fresh thyme, sautéing for 30 seconds until fragrant. Add the cooked sweet potatoes and vegetable broth.

   Tip: Keep the heat moderate to prevent the butter from browning too quickly.

4. 4

   Mash the sweet potatoes with a potato masher until you reach your desired consistency—creamy but with some texture. Fold in half of the caramelized leeks, then taste and adjust seasoning. Keep warm on low heat.

   Tip: For a silkier puree, use an immersion blender instead of mashing by hand.

5. 5

   Preheat your grill to high heat (about 450°F). Pat the scallops completely dry with paper towels and season generously with salt and pepper on both sides.

   Tip: Dry scallops are essential for achieving a proper sear and golden crust on the grill.

6. 6

   Lightly brush the grill grates with oil. Place scallops directly on the grill and cook for 2-3 minutes per side without moving them—they should develop a golden-brown crust. Avoid overcooking or they'll become rubbery.

   Tip: A 2-minute sear on each side is ideal for large scallops; adjust slightly based on thickness.

7. 7

   In a small bowl, whisk together 3 tablespoons of olive oil, lemon zest, lemon juice, honey, and a pinch of salt and pepper to create a bright dressing.

   Tip: Make this dressing while the scallops are grilling so it's ready to drizzle immediately.

8. 8

   Divide the warm sweet potato puree among four plates. Arrange three grilled scallops on top of each portion, then scatter the remaining caramelized leeks over the plate. Drizzle with the lemon-honey oil and garnish with fresh chives.

   Tip: Serve immediately while the scallops are still warm and the puree is hot for the best flavor and texture contrast.