For The Sweet Potato Puree:

• Preheat oven to 425F.
• Puncture sweet potatoes several times with a fork and place on a foil lined baking sheet.  Roast, (turning sweet potatoes ~ 3 times)  ~ 50-60 minutes or until sweet potato is tender.  The sweet potatoes will ooze some gooey juices that may burn on the foil.  Don't worry about.
• Remove from oven, slice open carefully (it will be hot!), and allow to cool ~ 5-10 minutes.  Remove the skin (it should pull off very easily) and cut the flesh into 1 1/2" chunks.
• Bring a small pot to medium high heat and add the butter.  Add onions to melted butter, reduce heat, cover, and sweat the onions (stirring occasionally) ~ 5-8 minutes or until translucent (you don't want the onions to brown). 
• Add ginger, curry, and garam masala.  Cook ~ 1 minute or until fragrant, stirring.
• Toss the sweet potato chunks in and add the broth to cover by 1 inch.  Always err on the side of less liquid as you can always add more after you blend the soup.  
• Bring to a boil, reduce heat to a simmer and cook 15-20 minutes.
• Blend it with an immersion blender or blender until smooth.  
• Add salt to taste.  Add more liquid if you like it thinner.

For The Scallops:

• Rinse scallops to remove any unseen sand.  Gently pull of the side muscle if it's there - it's easy - don't be intimidated!  See raw scallop picture - there is one scallop in the bottom right with the muscle still attached and the others pulled off to the right on the plate.
• Dry scallops with a paper towel and lightly salt and pepper.  Drying is important - it will help you get a better sear.
• Bring a large nonstick pan to medium high heat and add the butter and olive oil. 
• Add scallops in single layer - don't overcrowd the pan.  Cook ~ 2 minutes on the first side or until golden brown, flip and cook 1 1/2 - 2 minutes on the second side or until golden brown.
• Plate the puree and add scallops on top of puree.  Enjoy!  Beckie