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Scallops Viking Village
From Chef John Grifo

12 large scallops
3 Granny Smith apples
4 oz. walnuts
1 vanilla bean
1 Tblsp honey
1/4 tsp. minced shallot

2 sweet potatoes (parboiled and sliced)
4 oz. micro greens
1 Tblsp butter
3 oz. balsamic glaze
2 oz. extra virgin olive oil
1/2 tsp dijon mustard

Sear scallops in butter and olive oil. Remove from pan and set aside. Saute' shallots in the same pan the scallops were seared in until slightly colored. Add apples, cranberries and vanilla bean. Simmer briefly, 4 to 6 minutes. Add honey, balsamic and walnuts (check for sweetness).
Par-boil sweet potatoes, then grill them briefly on hot coals to form a crisscross pattern. In a bowl, mix the micro greens with extra virgin olive oil and dijon mustard. Place sweet potatoes on serving platter and top with seared scallops and fruit and nut mixture. Garnish with greens in center.

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