Preheat oven to 375 degrees.

Peel sweet potatoes, cut into cubes, and place onto into baking pan and bake for until soft (around 30 minutes).

Cut brussels sprouts into coins and set aside.

Once sweet potatoes are soft, remove from oven, and place into a food processor or Vitamix. Add salt and pepper to taste and puree sweet potatoes until desired consistency.

Return pureed sweet potatoes to the baking pan and place back in the oven to keep warm.

Add olive oil (or desired cooking oil) to a hot pan on the stove top. Add brussels sprouts, salt, and pepper, and sauté until lightly browned.

Place sautéed brussels sprouts onto a sheet pan and keep warm in the oven.

In a small pan, melt 1 stick of butter until browned. Keep on low heat to keep warm.

On a griddle or large skillet pan, heat olive oil (or cooking oil of choice) and sear sea scallops on each side until browned.

Plate sweet potato puree, brussels sprouts, and sea scallops as desired on each plate. Drizzle brown butter over all elements of the dish as desired.

Enjoy!