Scallops with Loaded Potato Puree is the BOMB! I loved this meal but I have to tell you like it is. When I said bomb, I meant delicious but I also meant it in a destructive way. This right here…
…is LOADED with fat! I made this point in my Loaded Baked Potato recipe and here I am…doing it again. Let me explain. In this recipe there is…
- Bacon
- Bacon Fat
- Sour Cream
- Heavy Cream
- Cheese
- Butter
Yeah, this list is literally breath taking. Consider this your one and only warning! If you love scallops and want a lighter option then I suggest this. If you are ready for the most indulgent scallop dish ever then I introduce you to Scallops with Loaded Potato Puree! Scallops that are seared in bacon fat sit on top a bed of potato puree. Yes! Velvety smooth, creamy, buttery, cheesy and chive infused goodness. Then finished with bacon and sour cream crema because…why not? If you happen to have no regards for your current health then might I suggest…more cheese.
The flavors are those of a loaded baked potato but more uniform. Do you know what I mean? Imagine eating a loaded baked potato, the first few bites are amazing. As you munch on, the toppings disappear and you are left with a few bland scraps of potato. Well, not this. The puree is blended to have every bite taste like a flavor packed cloud. As for the scallops and why they are in this dish. Honestly, I just had some lying around. Anything cooked in bacon fat and drowned with butter will taste good so feel free to use what ever protein you’d like here.
Then there is the chive crema. This is not optional. Every component on this plate is packed with robust flavors. The chive crema lightens the dish up while providing a very welcoming freshness. If the bacon and the puree were having a turf war to own your taste buds, the chive cream would be in the middle saying “let’s just be friends.” This is then followed by the three holding hands frolicking through a field of chive flowers. Does that make sense? If not, then make this and you’ll understand.
- 12 U10 Sea Scallops See notes
- 2 tbsp Bacon Fat Reserved from the bacon strips
- 2 tbsp Unsalted Butter
- Sea Salt To taste
- Grounded Black Pepper To taste
- 6 strips Thin Bacon
- 6 oz Sour Cream
- 3 tbsp Chives Roughly Chopped
- 1/4 tsp Garlic Powder
- Kosher Salt To taste
- Salted Water
- 1 lb Russet Potatoes Peeled and quartered
- 2 oz Cheddar Cheese
- 2 oz Sour Cream
- 6 oz Unsalted Butter
- 8 oz Heavy Cream You can sub with whole milk
- 2 tbsp Chives Roughly Chopped
- Kosher Salt To taste
- Place the bacon on a sheet of aluminum foil and then into a preheated oven at 400 degrees. Let it cook for 13-15 minutes, until crispy. Drain the bacon some paper towels and crumble when it is cool enough to handle.
- Rinse the peeled potatoes. Then place them in a pot with enough cold water to have them all submerged. Add 1-2 tbs of salt and bring this to a boil.
- When you have a boil, drop the heat down to medium and cook the potatoes until they are fork tender (12-14 minutes depending on the size of you potatoes).
- Melt 6 oz of unsalted butter with the heavy cream over medium heat or in a microwave.
- In a food processor, blend all the ingredients for the "Loaded Potato Puree" until it is smooth.
- 10-15 minutes before cooking, take the scallops out of the fridge and pat them dry on some paper towels.
- Lightly season the scallops. In a pan over med-high heat, add in 1 tbsp of bacon fat and then the scallops. Season the other side. Cook for 1 minute. See notes.
- Flip the scallops over, turn the heat down to medium and throw in some butter. Baste the scallops with the melted butter while cooking for 30 seconds to a minute. See notes.
- Remove from the pan and serve on top of the Loaded Potato Puree. Garnish with the bacon crumble, chive crema and minced chives.
Everything you need to know about scallops HERE
I cooked my scallops in batches of four, you can do all of them if you have a pan big enough.
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