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Brigtsen's Scallops with Sweet Potato Purée and Onion Marmalade

From: Saveur
SERVES 4

12 tbsp. unsalted butter
1 large yellow onion, cut into ¼" pieces
½ cup sugar
½ cup fresh orange juice, plus the zest of 1 orange
½ cup white wine vinegar
2 tbsp. honey
1 sprig thyme
Kosher salt and freshly ground black pepper, to taste
1½ lb. sweet potatoes, peeled and cut into 1" cubes
¼ cup heavy cream
2 tbsp. maple syrup
2 tbsp. olive oil
1 lb. large scallops (about 10–12)
¼ cup Creole seasoning

Melt 4 tbsp. butter in a 12" skillet over medium heat. Add onions; cook, stirring occasionally, until golden, 18-20 minutes. Add sugar, juice, vinegar, honey, thyme, salt, and pepper; bring to a boil. Reduce heat to medium; cook, stirring, until thick, about 25 minutes; discard thyme and set marmalade aside.

Bring potatoes and 5 cups water to a boil in a 4-qt. saucepan over high heat; reduce heat to medium and cook until tender, 18-20 minutes. Drain potatoes and transfer to a food processor with 6 tbsp. butter, cream, maple syrup, salt, and pepper. Purée until smooth; transfer to a bowl and keep warm.

Heat remaining butter plus olive oil in a 12" skillet over medium-high heat. Toss scallops with Creole seasoning, salt, and pepper. Cook scallops, flipping once, until golden and cooked through, 2-3 minutes. Serve scallops over sweet potato purée; drizzle with onion marmalade.