For the Sweet Potato Mash

Cup of Yum
1. Peel and cut the sweet potatoes into 1″ (2.5cm) cubes.
2. Peel the garlic and cut into rough chunks
3. Place the sweet potato and garlic in a large saucepan and cover with boiling water.
4. Bring the pan back to a boil, add a pinch of salt, then simmer for 15 minutes until tender.
5. Drain well and then return the potatoes and garlic to saucepan.
6. Mash the potatoes and garlic to your preferred consistency.
7. Add in the butter, sour cream, salt, onion powder, paprika, and pepper.
8. Stir well to combine and melt the butter.
9. Taste and add more salt depending on your tastes.
10. Cover and keep warm whilst you cook the scallops and chorizo

For the Scallops and Chorizo

1. Ensure the scallops are dry by patting them with a paper towel to remove any moisture. Then leave them to sit on a sheet of paper towel whilst you cook the chorizo.
2. Place a heavy-based frying pan or skillet over medium-high heat, add the olive oil and chorizo. Cook for 3-4 minutes until crispy and cooked through.
3. Use a slotted spoon to remove the chorizo leaving the oil behind in the pan.
4. Season the scallops lightly with salt. Then carefully and quickly add the scallops to the frying pan.
5. Do them individually starting at 12 o’clock and working around the outside of the pan.
6. Cook the scallops for 90 seconds on one side.
7. Turn the heat off under the pan and add the butter.
8. Use tongs to gently turn each scallop over into the sizzling butter, again starting at 12 o’clock and working around in the same order you added the scallops.
9. Leave the scallops for 60 seconds, then squeeze over the juice of half the lemon.
10. Remove the scallops from the pan and serve with the chorizo on top of the mash. Drizzle with the pan juices and garnish with fresh parsley. Cut the remaining half a lemon up to serve on the side.