Seared scallops with mosseline potatoes and garlic butter
Prep:
20 mins
Cook:
10 mins
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
