Scallops and Creamed Spinach on a Sweet Potato Cake

Serves 2
Sweet Potato Cake Preparation
1 large sweet potato
2 scallions, chopped
1 large shallot, diced
1 egg, lightly beaten
2 tablespoons oats (I use oats that have been processed into an oat flour consistency)
½ teaspoon kosher salt
½ teaspoon pepper
½ teaspoon cinnamon
½ teaspoon cumin
At least 2 tablespoons oil (I used coconut)

Remove skin with a peeler from the sweet potato, then grate with a grater. Remove some of the moisture from the potato by pressing it into a paper towel or a strainer. Place all ingredients except for the oil in a bowl. Using your hands combine all the ingredients and make cakes in desired size. I make them about the size of a hand. Heat oil in a skillet over medium heat. Make sure oil is hot by putting a small amount of the potato mixture into the oil and making sure it sizzles. Cook until browned on one side then flip and do the same thing (about 4-5 mins each side). Set aside.

Creamed Spinach Preparation
3 to 5 bunches (5 cups total) flat-leaf spinach, washed
1 teaspoon salt (for water boiling)
4 tablespoons butter
2 tablespoons flour
½ onion, diced
4 cloves garlic, minced
½ teaspoon salt
½ teaspoon pepper
1 cup milk
½ cup Fontina cheese, cut into cubes
1 teaspoon ground nutmeg

Bring a large pot filled with water about ¾ water to a boil. Add the salt and spinach. Cook until spinach is wilted about 1-2 mins. Drain in a strainer and rinse with cold water until cooled. Squeeze spinach to remove any excess liquid, then coarsely chop and set aside. Meanwhile, in a large sauce pan, heat butter over medium heat. Add flour and whisk until becomes a rue. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion softens, about 4 mins. Add milk and cheese and continue to whisk until cheese is melted and smooth. Stir in spinach and continue to cook on low heat an additional 8-10 mins. Season with nutmeg.

Scallops Preparation
I used the scallops recipe from Recipe #56. For assembly place 2 sweet potato cakes on a plate. Coat with the spinach mixture and top with 2-3 scallops.