PAN SEARED SCALLOPS WITH CHILI-CRANBERRY VINAIGRET

Steps:

• 1. Preheat oven to 450 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. 2. 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. 3. 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 ½ cup of fresh cranberries and cook just until they pop. 4. In a medium bowl combine the cranberry mixture, the vegetable broth, chili powder, orange juice, cumin and 1 tablespoon of the cilantro. 5. To serve arrange the sweet potatoes in the center of a heated serving plate; surround potatoes with the scallops. Drizzle scallops with the vinaigrette and garnish with the fresh cilantro,sprinkling all over serving plate.