- 4 medium sized sweet potatoes
- 2 tablespoons butter
- 1 chipotle chili, finely chopped
- 1 teaspoon adobo sauce
- 2 pounds Bay Scallops
- Salt and Pepper
- 2 tablespoons olive oil, plus more if needed
- 4 tablespoons white wine
- 1 cup fresh cranberries
- ½ cup raisins
- 2 tablespoons vegetable broth
- ¾ teaspoon chili powder
- 2 tablespoons orange juice
- ¼ teaspoon cumin
- 1 tablespoon fresh cilantro coarsely chopped, plus additional for garnish
- Preheat oven to 450F degrees.
- Prick sweet potatoes with a knife and bake in the center of the oven for 1 hour or until tender.
- When potatoes are cool enough to handle, scoop out flesh into a large bowl. Add melted butter, chipotle chili and the adobo sauce. Using an electric mixer, whip potatoes until smooth. Cover and keep warm while preparing scallops.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When hot, add enough scallops to fit in a single layer in the pan. Season to taste with the salt and pepper. Sauté, turning once, until lightly browned and cooked through, 3 to 4 minutes or more-being careful not to overcook. Remove to a platter to keep warm and continue cooking remaining scallops, adding more oil if necessary.
- Remove pan from heat and add the 4 tablespoons of white wine to the pan. Return to heat and cook until reduced by half. Add the raisins and fresh cranberries. Cook just until cranberries pop.
- In a medium bowl combine the cranberry mixture, the vegetable broth, chili powder, orange juice, cumin and 1 tablespoon of the cilantro.
- To serve arrange the sweet potatoes in the center of a serving plate; place scallops on top of potatoes. Surround with chutney and sprinkle with cilantro.