5 medium size sweet potatoes

2 tablespoons (30 ml) sour cream

Salt and pepper

3 tablespoons (45 ml) butter

3 tablespoons (45 ml) flour

2 cups (500 ml) milk, hot

1/2 teaspoon (2.5 ml) fennel seeds, ground

2 tablespoons (30 ml) white wine

2 tablespoons (30 ml) fresh chives, chopped

Salt and pepper

6 shells (for service)

24 large scallops, trimmed

3 tablespoons (45 ml) breadcrumbs

1/4 cup (60 ml) mild cheddar, grated

In a saucepan, cook the sweet potatoes (whole) in boiling water until tender. Drain, peel and finely mash with the sour cream. Season with salt and pepper.

Preheat the oven’s broiler.

In a saucepan, melt the butter. Add the flour and cook for 1 minute, stirring over medium heat. Whisk in the milk. Add the fennel seeds, white wine and chives. Stir until it thickens. Season with salt and pepper.

With a pastry bag with a fluted tip, pipe the purée around the shells. Place four scallops in each shell.

Drizzle on the sauce. Sprinkle with breadcrumbs and cheese. Bake in the middle of the oven for 5 to 8 minutes. If necessary, place the shells immediately below the heating element to brown slightly.

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