-
1
For the Yams: Place a sheet of aluminum foil on the bottom oven rack, then preheat oven to 400 degrees F.
-
2
Bake yams on the top rack for 1 1/2 hours, or until they are soft and have started to ooze beads of dark syrup.
-
3
Remove yams from oven and allow to cool slightly.
-
4
Then separate and discard the skins.
-
5
Whip yams in a food processor or mash by hand.
-
6
(Unlike regular mashed potatoes, yams benefit from the smoothness created by a food processor.)
-
7
Add nutmeg and slowly mix in half-and-half.
-
8
Reserve.
-
9
For the Spinach: Remove stems, then wash spinach thoroughly.
-
10
Shake off excess water, but do not dry.
-
11
In a non-aluminum pot, over medium heat, add the oil, garlic, and leek.
-
12
Stir until leeks and garlic become translucent.
-
13
Add spinach and cover pot.
-
14
Cook for approximately 5 minutes, or until spinach has completely wilted.
-
15
Let cool, then squeeze out all liquids.
-
16
Puree spinach in a food processor along with salt, pepper and nutmeg.
-
17
Reserve.
-
18
For the Beets: Preheat the oven to 450 degrees F.
-
19
Roast beets in the oven until tender, about 1 1/2 hours.
-
20
Let cool.
-
21
Peel off skin and discard.
-
22
Then puree beets in a food processor.
-
23
Reserve.
-
24
For the Scallops: Season the scallops with salt and pepper.
-
25
Saute in a butter over medium-high heat for approximately 2 minutes per side, or until cooked throughout.
-
26
Reheat vegetables just before serving.
-
27
Spoon 1 dollop of veggies onto each palette, and add 1 scallop.
-
28
Serve immediately.
