Preparation

Begin by peeling the shallots and slicing into thing rings.  Place shallots into a small bowl and cover with the milk.  Let soak for 30 minutes.  Place yams and coconut milk in a sauce pot and bring to a simmer.  Cover and let simmer on low until the yams are tender.  When tender, lift the yams out of the liquid and pass through a food mill or fine mesh strainer.  Season the yams with salt and white pepper.  Cover and hold warm.  Place the vegetable oil in a small sauce pot and heat to 300F.  Drain the milk from the shallots and toss the shallots with the flour, paprika, and salt.  The shallots should be well coated with the flour and individually separated.  If they appear to be wet or are clumping together, add more flour.  When the shallots are coated, shake off any excess flour through a strainer and fry in the oil until golden brown.  When the shallots are golden brown, remove from the oil and drain on a paper towel.  Season the shallots with salt as desired.  Heat a grill or grill pan to medium high heat.   Toss the scallions with olive oil and grill until the tops are wilted and the root end is tender. (Gently pressing the root end on the grill with a spatula while they are cooking will help the base to cook at a similar rate as the top.)  While the scallions are cooking, heat a sauté pan to medium high heat.  Season the halibut with salt and white pepper and sear in vegetable oil.  When the halibut is golden brown, turn over and add the butter to the pan.  Allow the butter to melt and start to foam.  Then baste the halibut with the butter using a metal spoon.  Continue to baste for 2 to 3 minutes or until the halibut is cooked through.  To plate spread the yam puree on the plate, top with the halibut and then with the grilled scallions and crispy shallots.