In a very hot pan with olive oil, sear the scallops; season with salt and pepper. Saute spinach with garlic and white wine to scald the spinach.
In the center of the plate, place 2 flapjacks. Place orange honey butter on top of flapjacks. Then top with spinach. Place scallops on the plate, in between the flapjacks. Place pancetta and chive in-between the scallops. Garnish with sweet potato curls.
Combine all ingredients. On a griddle using pan spray, drop 1 ounce of batter. Cook until golden brown.;
Reduce wine, orange juice, garlic, shallots, and thyme to sec (dry). Add heavy cream; reduce by half. Whisk in butter. Slowly finish with honey.;
Using a vegetable peeler, cut curls from sweet potato. Deep fry until crisp.
Recipe courtesy of Reed Groban; The Fairmont Scottsdale Princess