Grilled Scallops with Sweet Potato Puree - GF and Low FODMAP

• Boil sweet potatoes until soft
• Drain and mash or blend with equal parts butter and garlic infused olive oil (certified low FODMAP if necessary), add sea salt to taste and a splash of bone broth, if necessary, to thin out
• Top with scallops grilled on high heat for approximately 4 minutes in a tin of butter and approximately 4 minutes directly on the grill or until cooked through
• Squeeze fresh lemon on scallops and top with desired garnish such as chives, parsley or toasted pine nuts

Cheers and God Bless!