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For the Sweet Potatoes:.
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Bake sweet potatoes at 350 to 400 degrees for 45 minutes.
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Clean out the pulp and discard the skins.
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Place pulp in medium-size heavy saucepan over low heat.
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Pour orange juice and sugar over the top.
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Stir constantly for 3 to 5 minutes and reduce until mixture is dry.
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Season with salt and pepper.
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For the Mushrooms:.
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Clean and dry mushrooms well.
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In a hot saute pan filmed with vegetable oil, add mushrooms and fennel bulb.
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Let the mushrooms develop a little color (about 8 to 10 minutes), then lower heat to medium.
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Add garlic.
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Season well with salt.
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Finish with creme fraiche (or sour cream) and chopped fennel frondss for color.
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For the Sacallops:.
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Wash, then dry scallops with a paper towel and dust with Wondra flour.
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Drizzle a little vegetable oil in a medium-hot saute pan.
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Place scallope in pan.
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Allow scallops to get golden brown, then turn down heat.
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Add butter and baste for about 3 minutes, then flip and cook opposite side.
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To Finish:.
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Place a small amount of the sweet potato on the plate.
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Place 3 scallops on top and smother with creamed mushrooms.
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Drizzle with balsamic vinegar.
