FeedingTheFiya

Seared Scallops with Kimchi Potato Puree

Servings	Prep Time
4People	20Minutes

Cook Time	Passive Time
50Minutes	10Minutes

Servings	Prep Time
4People	20Minutes

Cook Time	Passive Time
50Minutes	10Minutes

Ingredients

Scallops

Kimchi Potato Puree

Fried Quail Egg

Garnish

Instructions

Kimchi Potato Puree

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 or blender, blend all the ingredients for the “Kimchi Potato Puree” until it is smooth.

Quail Eggs

Crack your quail eggs into bowls.
Melt butter (See notes) in a non-stick pan over medium heat. Fry your eggs until the white has set (1-2 minutes). Trim the whites to match the size of your scallops.

Scallops

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 Olive Oil 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.

Recipe Notes

Everything you need to know about scallops HERE

Amount of butter used for frying the quail eggs will vary depending on the size of your pan. Use just enough to have a thin layer present.