Preheat oven to 220°C (430°F). Toss the cubed sweet potato with 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp black pepper and thyme leaves (if using) on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, turning once halfway, until golden and tender.

Cook shallot & chorizo

While potatoes roast, heat a medium skillet over medium heat. Add diced chorizo and cook for 3–4 minutes until it releases oil and begins to brown. Add the sliced shallot and cook 3–4 minutes more until softened and slightly caramelized. Remove from heat and fold in the roasted sweet potato cubes, keeping warm. Adjust seasoning to taste.

Sweetcorn purée

If using fresh corn, remove kernels from the cob. In a medium saucepan over medium heat, melt 1 tbs butter and add the corn. Sauté 2–3 minutes, stirring. Add 50 ml cream and 30 ml stock (or additional cream) and simmer 3–4 minutes until corn is tender.

Transfer corn mixture to a blender or use an immersion blender. Purée until very smooth, adding more stock/cream by tablespoonfuls if needed to reach a silky, spoonable consistency. Season with 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp lemon zest. Push through a fine sieve for extra smoothness, if desired. Keep warm.

Scallops

Pat scallops dry with paper towels — very important for a good sear. Season both sides with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Lightly dust each scallop with the 2 tbs flour, shaking off excess.

Heat a large heavy skillet (preferably stainless steel or cast iron) over high heat until very hot. Add 1 tbs neutral oil and swirl. Add scallops in a single layer without crowding (work in two batches if necessary). Sear undisturbed for 1.5–2 minutes until a deep golden crust forms.

Flip scallops and add 2 tbs unsalted butter to the pan. Tilt the pan slightly and spoon the foaming butter over the scallops (baste) for another 1–1.5 minutes until just opaque through the center. Remove scallops to a warm plate and squeeze over the juice of 1/2 lemon.

To finish & serve

Plate a generous smear (about 2–3 tbs) of warm sweetcorn purée on each plate. Spoon a portion of the roasted sweet potato, shallot & chorizo mixture beside or atop the purée (about 1/2 cup per plate).

Arrange 3 pan-fried scallops on each plate over the purée and potato mixture. Drizzle a little extra virgin olive oil around, scatter microgreens or baby herbs, and dust lightly with smoked paprika if using. Serve immediately.