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
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.