Ingredients: 15-20 medium sized Scallops 2 or 3 Sweet Potatoes (cooked and mashed) Blanched Asparagus (6 stalks per serving) Blanched Baby Carrots (2-3 stalks per serving) 3 tbsp Butter 1/3 cup of Heavy Cream 1/4 cup of Chicken stock 3 tbsp White Wine 2 tbsp of Chopped Garlic 2 tbsp of Chopped Shallots 2 tbsp of Chopped Chives Preheat a fry pan to medium/high heat and add 2 tablespoons of butter. Place scallops into the pan and sauté them until they reach a nice golden brown color. Toss and flip the scallops every few minutes to avoid burning. Remove scallops to a side dish.

Methods:
Sauce

1. Deglaze the scallop pan with 1/4 cup of chicken stock and 3 tablespoons of white wine. Cook over medium/high heat until reduced by half. Add 2 tablespoons of chopped garlic, 2 tablespoons of chopped shallots and 2 tablespoons of chopped chives. Mix the ingredients together and cook for 3-5 minutes. Add 1/4 cup of heavy cream. Continue stirring the sauce to incorporate the ingredients and then remove from heat.
2. Preheat a saucepan on medium heat, add 1/4 cup of heavy cream and 1 cup of mashed sweet potatoes. Keep stirring to incorporate them together well. Cook until the potatoes and cream have reached the desired consistency and remove from heat.
3. Preheat a fry pan on medium heat. Melt 1 tablespoon of butter and sauté the blanched baby carrots and asparagus until they are fully cooked.

To Plate:

Place the mashed sweet potatoes in the center of the plate. Place the scallops on top and around the potatoes. Asparagus and carrots should be placed around the edge of the plate. Spoon the sauce over the dish as desired.