I hope this recipe does justice to the care that went into making the olive oil...based on Dave's comments, I think I did ok. :) Serves 2.
Vanilla-Infused Olive Oil:
1 Vanilla Bean
About 1/3 Cup good quality Olive Oil
For the Sweet Potatoes:
3 Sweet Potatoes (I had one small, and two large)
For the Scallops:
10 - 12 Scallops (patted dry)
Salt & Pepper
And, of course, a Drizzle Sauce:
1 Cube Butter
1/4 C Brown Sugar
Split the vanilla bean and scrape the seeds into the olive oil. Mix well and set aside.
Boil the sweet potatoes whole for about 15 to 20 minutes until just the outer 1/2 inch is soft. Set aside and cool in the fridge.
Brush the Scallops with the vanilla infused olive oil, and sprinkle lightly with salt & pepper. Keep cool until ready to cook.
Melt the butter with the brown sugar over low heat, whisking frequently until the sugar is melted. Remove to a very low heat burner until needed.
Heat the grill to high.
Once the sweet potatoes are cool, cut the ends off and slice into 1/2 inch slabs. Slide the skins off and place on aluminum foil. Drizzle with the vanilla olive oil and sprinkle lightly with the ginger, nutmeg and cinnamon.
Oil the grill or a grill pan and place the sweet potatoes over the heat until you get good char marks, about 5 minutes. Remove to indirect heat on the grill or into your oven at 180 degrees F to keep warm.
Heat a grill pan over high heat on the grill for a few minutes and add your scallops. When the scallops are done about halfway up (about 5 minutes), turn over and cook an additional 2 - 3 minutes. Remove to a plate.
Serve the grilled scallops and grilled sweet potatoes with a drizzle of the brown sugar-butter sauce. A nice, light salad is all you need to accompany this dish.