Heat 1 ounce of olive oil in a sauté pan. Add the scallops and sear them until they are golden brown on both sides and just cooked through.

In another sauté pan, heat 8 ounces of sweet potato hash with 1ounce of butter, salt and pepper.

Cook the asparagus spears in salted boiling water for 30 seconds.

On an entree plate, place the hot sweet potato hash in a mound in the center of the plate. Top the hash with asparagus in a criss-cross fashion.

Ladle 3 ounces of apple cider butter sauce around the hash being careful to stay on the inside rim of the plate. Place the cooked scallops around the plate evenly in a star design.

Garnish the scallops with fresh thyme.

In a saucepot reduce the apple cider over medium heat until there is just 1 cup remaining.

Add cream and bring the cider to a boil. Reduce the heat and allow the mixture to simmer.

When bubbles in the mixture are of uniform size, add the chopped butter while whisking.

When the butter is fully incorporated, remove the sauce from the heat and place it in a double boiler near the hot stove.

This recipe yields approximately 26 ounces of sauce.

Using a peeler, remove the skin from the apples.

With a chef knife, slice the bottom of the apple off in a ¼ inch slice to prevent the apple from rolling.

Remove the core of the apples by cutting on each side from the top to the bottom. This will give you a square core that can be discarded.

Each apple will yield four sides that can now be diced into ½ inch pieces.

In a sauce pan, heat 2 ounces of soft, unsalted butter. Add the apples. Allow them to cook over low heat until the apples are soft.

Remove the apples from the heat and spread them out on a sheet tray to cool.

Dice the sweet potatoes, making them the same size as the apples.

Toss the sweet potatoes with 2 ounces of the olive oil blend. Add 1 tablespoon of salt and pepper mix and 2 tablespoons of chopped, fresh thyme.

Place the diced sweet potatoes on the sheet tray and bake them at 350 degrees until they are soft.

Cut the mushrooms into dime size pieces and toss them with 2 ounces of the olive oil blend. Roast them in a 350 degree oven for 18 minutes.

In a large bowl combine the apples, wild mushrooms and sweet potatoes.

This recipe yields approximately 4 quarts of sweet potato hash.