20 large scallops
3 sweet potatoes
2 tablespoons cinnamon
1 teaspoon nutmeg
1/2 cup tomato, diced
2 large basil leaves, chopped
1/4 olive oil
1 passion fruit; 1/2 cup diced, the remainder juiced
7 tablespoons butter
1/4 cup Vidalia onion, diced
1/2 cup white wine
1/2 cup cream
1/4 cup passion fruit juice
1 small handful cilantro sprigs (optional)
Peel and dice sweet potatoes and cook in boiling water until soft, about 20 minutes. Strain, mash and add cinnamon, nutmeg, 2 tablespoons butter and a splash of cream.
In medium saucepan set to medium high, add 1 tablespoon butter and sweat onions for about 4 minutes. Add wine and reduce by half. Add cream and reduce by half again. Turn temp to low and add 4 tablespoons of butter, one tablespoon at a time. Whisk in passion fruit juice and keep on low heat.
Add diced tomato, passion fruit and basil to a large bowl and toss with oil and basil. Season with salt and pepper and set aside. Season scallops with a bit of salt and pepper and sear in a large nonstick frying pan on medium high with 1 tablespoon butter for about 2 minutes per side, until slightly firm.
For service, place a large spoonful of the sweet potato purée in the center of the plate. Place five scallops on top of purée, then a spoonful of the tomato-passion fruit on top of the scallops. Take the sauce and drizzle around the edge of the plate. Garnish with cilantro sprigs and serve.