Pan-Seared Sea Scallops with Maitre d' Butter and Potato-Chive Puree

A sophisticated dish featuring perfectly seared sea scallops served with a flavorful maitre d' butter and creamy potato-chive puree.

Ingredients

4	tablespoons unsalted butter, room temperature
1	teaspoon shallots, minced
1	teaspoon garlic, minced
1 1/2	tablespoons Italian parsley, minced
	Kosher salt and fresh ground pepper
3	russet potatoes, peeled and sliced, med to large sized potatoes
1	cups heavy cream
2	tablespoons unsalted butter
2	tablespoons chives, minced
4 to 6	scallops, U-10 is the size you are looking for here
	Kosher salt and fresh white ground pepper
2	tablespoons canola oil

Instructions

• 1. Begin by carefully inspecting the sea scallops and delicately removing the small 1/2 inch strip of muscle that attaches the scallop to the shell. This tough segment can affect the texture, so it's crucial to eliminate it. Place the scallops on a small cooling rack over a tray to collect any juices, then refrigerate for a few hours.
  2. In a mixing bowl, combine the unsalted butter, minced shallots, garlic, Italian parsley, and a generous pinch of salt and pepper. Mix until the butter has a green hue. Preheat the oven to 400 degrees.
  3. Place the peeled and sliced russet potatoes in a large pot of cold salted water over high heat. Once the water starts boiling, lower the heat to prevent spillage but maintain a gentle boil. Cook the potatoes until tender, approximately 10-15 minutes.
  4. Drain the cooked potatoes in a colander and let them steam dry for 2-3 minutes. Proceed to rice them with a potato ricer, smash them, or blend them in a mixer with the unsalted butter. Gradually add the heavy cream in 1/4 cup increments until the potatoes reach a creamy consistency. Season with salt, white pepper, and stir in the minced chives. If preparing ahead, add the chives just before serving.
  5. For advance preparation, place the mixing bowl of potatoes over a smaller saucepan with about an inch of water. Cover the bowl with plastic wrap and set over low heat to keep warm for up to an hour and a half.
  6. Season the sea scallops with salt and pepper. Heat a large saute pan over high heat, ensuring not to overcrowd the scallops to prevent steaming.
  7. Once the pan is hot, add the canola oil. Carefully add the scallops, allowing them to caramelize on each side. Remove from heat.
  8. To serve, place a mound of mashed potatoes in the center of a plate, creating an indentation. Position a scallop in the hollow and top with maitre d' butter. For a warm presentation, briefly heat the plated dish in the oven. Use a dry towel to handle the hot plates. Serve immediately.

Jul 19, 2024