Again really easy. Peel your sweet potato and cut into small cubes. Chuck the cubed sweet potato cubes into salted boiling water. When the potatoes are soft, drain and chuck into a blender. Season with salt and pepper, and pour in some melted hot butter (quantity depends on the amount of sweet potato used – but for 1/2 a medium sized sweet potato – I used 2 tblspoons of melted butter). Also add in a little truffle oil. Blend. Taste. Season again if required. The texture should be smooth (a little gloopy but still stiff) and the mash should be a little shiny (that’s what the melted butter does). When you’re happy. Set aside.
To counter the sweetness of the scallops and potatoes, the marinade for the scallops is a little spicy. Marinade the scallops in the following:
Peri-peri sauce, salt, pepper, lemon zest, lemon juice, thyme, and a little bit of ancho chili powder. Taste. Then add in the scallops. Marinade for 20 minutes and then grill.
Serve atop the sweet potato mash and Enjoy x