Seared Diver Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Vichyssoise Sauce

   In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped leeks and minced garlic, sauté until soft. Pour in the vegetable or chicken broth and bring to a simmer. Add the heavy cream and season with salt and pepper. Blend until smooth and keep warm.

2. 2

   Crispy Potatoes

   Boil the potatoes for about 15 minutes until fork-tender. Drain and let cool. Cut them into small cubes. In a skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Add the potato cubes, season with salt and pepper, and cook until golden and crispy, about 8-10 minutes. Remove and drain on paper towels.

3. 3

   Asparagus

   While the potatoes are cooking, trim the asparagus and blanch in boiling water for 2-3 minutes until bright green. Remove and plunge into ice water to stop cooking. Drain and set aside.

4. 4

   Seared Scallops

   Pat the scallops dry with a paper towel and season with salt and pepper. In a skillet, heat the remaining butter over medium-high heat. Add the scallops, ensuring they are not crowded. Sear for 2-3 minutes on each side until golden brown and cooked through.

5. 5

   Plating

   On a plate, spoon a generous amount of vichyssoise sauce. Arrange crispy potatoes and asparagus. Top with seared scallops. Serve immediately.