Seared Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Mini Potato Cakes

   Peel and boil the mini potatoes in salted water until tender. Drain and mash them in a bowl. Mix in salt, pepper, and a tablespoon of olive oil. Form the mixture into small cakes.

2. 2

   Cook the Mini Potato Cakes

   Heat a tablespoon of olive oil in a skillet over medium heat. Fry the potato cakes until golden brown on both sides. Set aside and keep warm.

3. 3

   Prepare the Sage Beurre Blanc

   In a saucepan, melt 50g of butter over medium heat. Add finely chopped shallots and cook until soft. Pour in the white wine and simmer until reduced by half. Stir in the sage leaves and remaining butter until melted and smooth. Season with salt and pepper.

4. 4

   Cook the Scallops

   Pat the scallops dry with paper towels. Season with salt and pepper. In a skillet, heat the remaining tablespoon of olive oil over high heat. Sear the scallops for about 2-3 minutes on each side until golden brown and just cooked through. Do not overcrowd the pan.

5. 5

   Serve the Dish

   On each plate, place a mini potato cake, top with seared scallops, and drizzle with sage beurre blanc. Garnish with crispy prosciutto.