Coriander-crusted Scallops with Sweet Potato Purée

Method

If using fresh scallops, start by opening and cleaning the shells. For frozen scallops, place them in a bowl, let them thaw in the refrigerator, and drain on paper towels.
Create a crosshatch pattern on one side with a sharp knife so the scallop muscle cooks evenly and nicely.

Place coriander in a blender. Pour in oil in a steady stream.
Blend until smooth and velvety, about 2 minutes. The oil can be stored in an airtight bottle in the refrigerator for up to 3 weeks.
Toast coriander seeds in a dry pan over high heat to enhance flavor. Crush in a mortar or spice grinder. Season the scallops with coriander seeds, salt, and pepper.
Finely chop garlic and chili. Heat butter and a little oil in a pan, then add garlic and chili once the butter turns light brown.
Sear the scallops golden in about 30 seconds per side, no longer, to prevent them from becoming tough. Spoon butter over them during searing.
Thread two scallops and a lime wedge onto each skewer.

Peel the sweet potato and remove the bitter membrane beneath the skin. Cut into cubes and cook until tender in a little water. Drain well in a sieve.
Melt about a third of the butter in a saucepan and add finely chopped garlic. Add the sweet potato and mash until smooth.
Add the remaining butter and season with salt and pepper. Keep the purée warm until serving.
Serve the skewers with a drizzle of coriander oil and alongside the sweet potato purée. Feel free to garnish with fresh coriander.

Tip:You can also quickly grill the scallops on the grill using the skewers.