Seared Scallops with Creamy Chimichurri

• While sweet potatoes cook, halve, peel, and finely dice half the onion (whole onion for 4 servings). Quarter lime. Drain and rinse corn. Halve, core, and finely dice bell pepper. • In a medium bowl, combine onion, juice from half the lime, a pinch of sugar (big pinch for 4), and a pinch of salt.

• Heat a drizzle of oil in a large pan over high heat. Add corn and a pinch of sugar (big pinch for 4 servings). Cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. (Cover pan with a lid if corn starts to pop!) • Transfer corn to bowl with pickled onion. Wipe out pan. • Add bell pepper, feta, a large drizzle of olive oil, salt, and pepper to bowl. Stir to combine. Refrigerate until ready to serve

• Pat scallops* dry with paper towels; season all over with salt and pepper. • Heat a large drizzle of oil in pan used for corn over medium-high heat. Add scallops in a single layer; cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a plate. Cover with foil to keep warm.

• To pot with drained sweet potatoes, add half the sour cream and 1 TBSP butter (2 TBSP for 4 servings). Using a potato masher or fork, mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Cover until ready to serve. • In a small bowl, combine chimichurri and remaining sour cream.