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sweet potato puree:
Wash the sweet potato and towel dry.
Season with salt and pepper and bake at 400 degrees until easily pierced through the center.
Remove from the oven, allow to cool slightly and peel.
Puree smooth, season with salt, pepper, and whole butter.
Place the walnut on a baking sheet, sprinkle with the sugar and toast for 7 to 8 minutes at 350F
Remove from the oven and cool.
In a large bowl whisk together the walnut oil, 3 ounces of the blended oil, green onions, vinegar, and walnuts.
Season with salt and pepper and set aside.
Season the scallops on both sides with salt and pepper. Heat a non stick sauté pan with the olive oil.
Sear the scallops on one side until golden brown.
Add a teaspoon of whole butter and turn over to cook the other side.
The scallops should take 5 to 6 minutes to cook.
Spread the sweet potato puree on the bottom of the plate.
Arrange the scallops on top of the puree. Dress the
Scallops with vinaigrette, in a separate bowl toss the arugula with salt and a teaspoon of the dressing.
Arrange the salad on top of the scallops.
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