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Pan-Seared Jumbo Sea Scallops
with Goat Cheese Mashed Potatoes
adapted from a recipe from the kitchen of Pierre's,
Islamorada, Florida
12 jumbo sea scallops
Salt and pepper to taste
1/2 cup flour
2 tablespoons vegetable oil
1 shallot, finely chopped
1/2 cup sherry vinegar
1/4 cup dry white wine
1/2 bunch scallions, cut on the bias
1 leek, julienned and fried
2 tablespoons white truffle oil
Season sea scallops with salt and pepper and dust with flour
on both sides.
Preheat oven to 350°. Heat vegetable oil in a large, heavy
skillet over medium high heat. Add scallops and sauté until
golden on each side. Using tongs, transfer scallops to an
oven-proof pan. Place in oven and cook until opaque, about 4
to 5 minutes. Add 2 tablespoons butter to the skillet and melt
over medium heat until nut brown. Add shallots and deglaze
with vinegar and wine. Reduce by half. Whisk in remaining 6
tablespoons of butter. Add salt and pepper to taste.
For the mashed potatoes:
16 creamer potatoes
3 ounces goat cheese
1/4 cup sour cream
1 stick unsalted butter
Boil creamer potatoes with skins on until tender. Drain. Using
a potato ricer, food mill or electric mixer, mash potatoes.
Add goat cheese, butter and sour cream and mix until smooth.
Season with salt and pepper to taste.
To serve:
Place potatoes in the center of 4 individual dinner plates.
Place 3 scallops on top of potatoes and spoon sauce around
potatoes. Garnish with scallions and leeks. Drizzle with
truffle oil. Serves 4.
Pair with 1997 Trefethen Chardonnay
From Carole Kotkin of The Wine
News
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