The first thing you need to do is to chop the leeks and carrots in very thin strips.
Heat the oil in a small saucepan for the sweet potato crisps.
Peel the sweet potato. Then, using a very sharp knife or a vegetable peeler, cut the potato into thin strips.
Deep fry the pieces of potato is really hot oil (180C). Ideally you should use a deep fat fryer for this process as it is a safer option but alternatively just proceed with extreme caution.
Deep fry for 2-3 minutes and then drain on kitchen paper.
Season with a little salt and pepper and retain until required.
Meanwhile heat a large pan.
Season the scallops with a little salt and pepper, drizzle with a little oil and sear quickly on a hot pan.
Just as they are almost cooked add in the butter which will give the scallops a nice glaze.
Remove the scallops from the pan and leave in a warm place to keep warm.
Meanwhile keep the pan hot and quickly stir fry the vegetables until they are just softened.
Mix in the brandy and allow this to flambé. Be careful as it does self ignite.
Next add in the cream and allow this to come gently to the boil.
Season to taste and then mix in the chopped parsley.
Spoon a little of the brandy and vegetable reduction onto your serving platter and place three caramelised scallops neatly on top.
Garnish with a sprig of flat leaf parsley or micro greens and some of the sweet potato crisps.
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