If scallops are frozen, thaw in cold water. Remove the side muscle, if attached. Thoroughly pat dry with paper towels. Add salt and pepper to the scallops, and if the salt does not dissolve, they are dry enough to cook.

While scallops are dry, make the Japanese sweet potato puree. Peel and cube sweet potato - then either boil or microwave for 5-7 minutes.

While sweet potatoes are cooking, prepare dressing for arugula. In a small bowl or salad dressing shaker, add 2 tablespoons of Mango Pineapple Habanero jam, 1 tablespoon of olive oil, lemon juice, 1 teaspoon salt, and 1 teaspoon pepper. Stir or shake until combined, and add more of any ingredient to reach desired taste. Set aside at room temperature. Dressing can be made in advance and kept in the fridge for up to seven days; just be sure to bring dressing to room temperature before serving. Toss dressing with arugula just before serving, starting with less and adding more if preferred.

To finish the sweet potato puree, place cooked potatoes in a food processor with milk (add more for desired texture if necessary), 1-2 tablespoons of jam, and 1 tablespoon olive oil and blend until smooth. The puree can be made in advance and reheated in a small saucepan, adding small amounts of milk or olive oil to reach desired consistency.

To begin searing scallops, heat olive oil in a large pan or skillet over medium-high heat until hot. Add scallops in a single layer without overcrowding the pan.

Sear scallops for 2-3 minutes on one side, until a golden crust forms underneath. Then flip and glaze with jam. Do not sear the glazed side again as the jam will burn quickly. After about 2 minutes - when scallops are crisp, lightly browned, and fully cooked - remove them from the skillet and transfer to a plate.

Gently smear a dollop of jam on the plate for dipping. Spread the puree over the surface of the plate, top with arugula, display the glazed scallops, garnish with microgreens, and Enjoy!