Buttered Scallop Sweet Potato Puffs

1.Preheat the oven to 375°F (190°C).

2.Peel and cube the sweet potatoes. Boil them in a pot of water until tender. Mash the cooked sweet potatoes in a bowl.

3.In a separate bowl, combine the all-purpose flour and cubed cold butter. Use your fingers to rub the butter into the flour until it resembles breadcrumbs.

4.Mix the butter-flour mixture with the mashed sweet potatoes until a dough forms. Chill the dough in the refrigerator for 15-20 minutes.

5.Season the scallops with salt and pepper. In a skillet, sear the scallops in butter for 2-3 minutes on each side until golden brown. Remove from heat and let them cool slightly.

6.Roll out the chilled dough on a floured surface. Cut out small circles using a cookie cutter or a glass.

7.Place a seared scallop on each dough circle. Fold the dough over the scallop to form a puff and seal the edges.

8.Arrange the sweet potato puffs on a baking sheet lined with parchment paper. Brush the tops with heavy cream for a golden finish.

9.Bake in the preheated oven for 20-25 minutes or until the puffs are golden and crisp.

10.Garnish with freshly chopped parsley before serving.