Ingredients: |
Ingredients: 4 slices smoked bacon
3 tablespoons whole grain mustard
16 scallops, U 10 dry pack preferred
Crème Fraiche Mashed Potatoes, recipe follows
Crème Fraiche Mashed Potatoes:
1 cup, plus 2 tablespoons heavy cream
3/4 cup sour cream
2 pounds small red potatoes
1 teaspoon salt
1 (8-ounce) package cream cheese, room temperature
2 teaspoons roasted garlic
1 teaspoon House seasoning, recipe follows
1 teaspoon seasoned salt
4 tablespoons unsalted butter
1/4 cup sliced green onions
1 tablespoon chopped chives
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Directions: |
Directions:Preheat oven to 350 degrees F.
Cut the bacon in quarters and put in food processor with and puree until a smooth paste consistency. Coat scallops with puree. Using a frying pan, sear the scallops in a little oil. Place scallops in the oven and bake for 8 to 10 minutes. Remove scallops and allow to rest for 2 minutes before serving. Place crème fraiche mashed potatoes on each of 4 plates and top each with 4 scallops.
Prepare the crème fraiche ahead of time by combining 1 cup of the heavy cream with 1/2 cup of the sour cream, cover with plastic wrap and let stand at room temperature for 12 to 24 hours. Stir well and refrigerate for 4 hours.
Place the potatoes in a pot, cover with cold water, and add salt. Bring to a boil and cook potatoes for 20 to 25 minutes, and drain. With an electric mixer, beat the potatoes with the cream cheese, the remaining sour cream, and 2 tablespoons of heavy cream, garlic, house seasoning, and seasoned salt. Stir in the butter and onions. Place the mashed potatoes in a lightly greased 2-quart round casserole, spoon the crème fraiche on top, and sprinkle with chives. Bake until potatoes are hot, approximately 20 to 30 minutes. |
This recipe for Seared Diver Scallops with Bacon and Whole Grain Mustard Rub is from