Pan Seared Scallops With Chili-Cranberry Vinaigret

1.treheat oven to 450 degrees. Prick sweet potatoes with a knife and bake in the center of the oven for 1 hour or until tender. When potatoes are cool enough to handle, scoop out flesh into a large bowl. Add melted butter, chipotle chili and the adobo sauce. Using an electric mixer, whip potatoes until smooth. Cover and keep warm while preparing scallops.
2.teat 2 tablespoons of olive oil in a large skillet over medium-high heat. When hot, add enough scallops to fit in a single layer in the pan. Season to taste with the salt and pepper. Saute, turning once, until lightly browned and cooked through, 3 to 4 minutes or more-being careful not to overcook. Remove to a platter to keep warm and continue cooking remaining scallops, adding more oil if necessary.
3.temove pan from heat and add the 4 tablespoons of white wine to the pan. Return to heat and cook until reduced by half. Add the 1/2 cup of fresh cranberries and cook just until they pop.
4.tn a medium bowl combine the cranberry mixture, the vegetable broth, chili powder, orange juice, cumin and 1 tablespoon of the cilantro.
5.to serve arrange the sweet potatoes in the center of a heated serving plate; surround potatoes with the scallops. Drizzle scallops with the vinaigrette and garnish with the fresh cilantro,sprinkling all over serving plate.