Seared scallops with mosseline potatoes and garlic butter

Prep: 20 mins
Cook: 10 mins
Seared scallops with mosseline potatoes and garlic butter
Great recipe which works well as a main course or smaller starter - just quarter the recipe for a starter size portion.

Gently grill the bacon until coloured and crispy.

Melt half the butter, crush the garlic and leave in the butter to infuse its flavour.

Heat the mashed potato with half the butter and seasoning; when the mixture is quite hot, add the cream and stir well to give a smooth dropping consistency.

Brush the scallops lightly with a little olive oil on both sides. Sear them on a very hot griddle for about two minutes on each side - do not move them around the pan.

To serve, spoon a small amount of mousseline potato into the centre of a plate and arrange scallops around or if serving as a starter, take a smaller plate and a smaller spoon of mousseline potato and serve one scallop on top.

Place a piece of the crisp bacon on top and to finish add the chopped parsley to the garlic butter before spooning over the scallops.

Serves
4

Preparation Time
20 minutes

Cooking Time
10 minutes

Main ingredients
Shellfish, Vegetables

Recipe Type
Starters, Dinner, Entertaining

Cuisine
French

Special Info
Gluten free, Nut free, Egg free

Level of Difficulty
Easy

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