Equipment
Ingredients
mashed potatoes
- 450 g russet or yukon gold potatoes, cut into 5cm cubes
- 120 ml milk, hot
- 27 g unsalted butter
- 2 g salt
- 1 g black pepper, freshly ground
scallops
- 450 g bay or sea scallops
- 30 ml olive oil
- 50 ml white truffle oil
- 2 g salt
- 1 g black pepper
Nutrition (per serving)
Method
Place cubed potatoes in a large pot and cover with water. Boil until tender, about 12 to 15 minutes.
Heat the milk in a small saucepan over medium heat until it reaches approximately 82°C (180°F) or begins to steam.
Drain the cooked potatoes thoroughly in a colander.
Return the potatoes to the pot and crush them using a potato masher until no large lumps remain.
Pour the hot milk and butter into the potatoes. Stir until the mixture is creamy and season with salt and pepper.
If using sea scallops, slice them in half horizontally. Season all scallops with salt and pepper.
Heat olive oil in a skillet over high heat until the oil is shimmering and very hot.
Add scallops to the skillet and sear until they develop a dark golden crust, approximately 2 minutes per side. Ensure internal temperature reaches 52°C (125°F).
Place a portion of mashed potatoes on each of the four plates.
Top the potatoes with the seared scallops and drizzle with white truffle oil. Serve immediately.
Chef's Notes
- Pat the scallops extremely dry with paper towels before seasoning to ensure a proper crust.
- Do not crowd the skillet; cook the scallops in batches if necessary to maintain high heat.
Storage
Refrigerator: 2 days — Store scallops and potatoes in separate airtight containers.
Reheating: Reheat potatoes gently on the stovetop with a splash of milk. Reheat scallops briefly in a pan to avoid a rubbery texture.
