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1
Heat frying oil in a deep fryer to 375 degrees F.
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2
In batches, add sweet potatoes to oil and fry until crispy, about 1 minute.
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3
Drain on a paper towel-lined plate.
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4
In a shallow dish, combine the cocoa, fennel, cloves, cinnamon, salt, and cayenne.
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5
Lightly dredge 1 side of the scallops in the spice mixture, shaking to remove the excess.
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6
In a large skillet, heat the 1 tablespoon of oil over medium-high heat.
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7
Add the scallops in batches as necessary and cook until just cooked through and golden brown, 2 to 3 minutes per side, depending upon thickness.
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8
Remove from the heat and cover to keep warm.
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9
In a medium skillet, melt the sugar over medium heat.
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10
When it starts to caramelize, add the vinegar, wine, vanilla bean and seeds, zest and stir to combine.
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11
Bring to a simmer and cook until reduced by half, about 2 minutes.
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12
Add the cream and cook until thickened and reduced by half, 2 to 3 minutes.
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13
Lower the heat and whisk in the butter several pieces at a time, adding additional pieces just as the previous ones are almost incorporated.
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14
Remove from the heat and remove the vanilla bean.
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15
Stir in the orange segments and adjust the seasoning, to taste.
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16
Spoon the sauce onto 4 plates and top with the scallops.
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17
Serve immediately with the sweet potato gaufrettes.
