Place the scallops in a bowl and season with salt, pepper, thyme sprigs and olive oil. In a plaque or barbecue seal the scallops on both sides until a golden crust is formed. Keep on the side
Heat the jam, vinegar and thyme sprigs in a small pan. If necessary, add a little fish broth.
Sweet potato threads: peel the sweet potato and cut into very thin threads. Fry in abundant hot oil until crunchy.
Place each sealed scallop on a china spoon and sprinkle with golden berry sauce. Decorate with the sweet potato threads, fresh golden berry cut in quarters and thyme sprigs.