FeedingTheFiya

Scallops with Loaded Potato Puree

Special Equipment: Food processor and blender

Servings	Prep Time
4People	20Minutes

Cook Time	Passive Time
50Minutes	10Minutes

Servings	Prep Time
4People	20Minutes

Cook Time	Passive Time
50Minutes	10Minutes

Ingredients

Scallops

Chive Crema

Loaded Potato Puree

Instructions

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.

Recipe Notes

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.