Seared Scallops with Sweet Potato & Crispy Chips

Step 1

Peel and chop sweet potato into 1-inch chunks. Peel and cut russet potato into thin matchsticks; soak in cold water 5 minutes to remove starch.

Step 2

Boil sweet potato in salted water until very tender, ~12 minutes. Drain and pass through a fine sieve or mash with 1 tbsp butter and a pinch of salt until creamy.

Step 3

While sweet potato cooks, pat russet matchsticks dry on paper towels. Heat oil in a large skillet over medium-high until it shimmers, then fry potatoes in two batches until golden and crisp, ~4 minutes per batch. Season with salt and drain on paper towels.

Step 4

Season scallops generously with salt and pepper. Add 1 tbsp butter to the same skillet over medium-high heat. When it foams, add scallops and sear 90 seconds without moving—edges should turn opaque.

Step 5

Flip scallops and add thyme, garlic, and remaining 2 tbsp butter. Sear 90 seconds more until centers are just firm to the touch.

Step 6

Spoon sweet potato purée onto plates, top with scallops, lean crispy potatoes against them, and finish with a squeeze of lemon. Serve immediately.