With Bosc Pear butter sauce, and shoe string sweet potatoes

Ingredients:

Pear butter sauce
1 Bosc pear seeded, peeled and pureed
The juice of one lemon
2 oz of white wine
1 pinch of fresh thyme
1 tsp of shallots
2 black peppercorns
1 bay leaf
2 tablespoons of whole butter

Scallops
5 large fresh sea scallops
1 teaspoon of sea salt and white pepper
1 tablespoon of olive oil

Sweet Potatoes
2 sweet potatoes peeled

Preparation:

Slice sweet potatoes very thin with a mandolin or with a knife. Deep fry in 350-degree peanut oil until golden brown. Then season with salt and pepper when hot. Hold warm until later.

In a hot sauté pan sear scallops till golden brown on one side. Then flip over and continue to cook until medium doneness.

Remove scallops and keep warm while preparing sauce. Then add shallots, peppercorns and bay leaf to the pan. Next deglaze the pan with the white wine. Add the pear puree, fresh thyme and lemon juice. Finish the sauce by adding whole butter on very low heat then strain the sauce onto the middle of the plate.

Finish the dish by arraigning the plate with the scallops around the sauce and top with the shoestring potatoes.