Seared Sea Scallops

1/2 cup Don Q Añejo rum
1 1/2 stick of butter
1/2 large sweet Vidalia onion sliced
1/4 tsp. fennel seed
1/4 tsp. thyme
1/4 tsp. crushed red pepper
1 tbsp. brown sugar
2 green onions sliced
1 large sweet potato thinly sliced into chips
10 to 12 giant sea scallops
1/2 cup canola cooking oil

PROCEDURE: Melt butter in skillet. Add sliced onions, fennel, thyme, brown sugar and red pepper. Cook until onions are tender and begin to caramelize. Add scallops and sauté for 2 minutes per side. Pour the Don Q Añejo over scallops and continue to simmer until they start to brown slightly. In another skillet, heat canola oil over high heat. Drop in sweet potato chips and fry until they begin to crisp. Serve scallops over chips.