Scallops Aglio e Olio* Recipe

Place peeled, cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a simmer over medium-high heat and cook until potatoes are tender when pierced, about 15–18 minutes.

While potatoes cook, combine milk, heavy cream, 3 tbs butter and 4 whole garlic cloves in a small saucepan. Warm gently over low heat until butter melts and garlic is fragrant; do not boil. Keep warm to infuse.

Drain potatoes thoroughly and return to the warm pot over low heat for 1 minute to dry out excess moisture. Mash or pass potatoes through a ricer back into the pot.

Remove garlic cloves from the warm cream mixture and discard (or mince and add for stronger garlic flavor). Gradually add warm milk-cream-butter mixture to the mashed potatoes, stirring until smooth and silky. Season with 1.5 tsp salt and 1/2 tsp white or black pepper. Keep warm on very low heat, cover to prevent skin forming.

In a small skillet over low heat, add 4 tbs extra-virgin olive oil. Add 3 very thinly sliced garlic cloves and 1/2 tsp red pepper flakes. Gently cook until garlic is light golden and fragrant, about 2–3 minutes — do not brown. Remove from heat and stir in 2 tbs finely chopped parsley and 1/2 tsp flaky sea salt. Keep warm.

Heat 2 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until shimmering.

Add 3 thinly sliced garlic cloves and 1/2 tsp red pepper flakes; sauté briefly (20–30 seconds) until fragrant.

Add sliced king oyster mushrooms in a single layer. Cook without moving for 2–3 minutes until browned on one side, then stir and continue to cook until mushrooms are golden and edges caramelize, about 4–5 more minutes. Season with 1 tsp soy sauce and 1/2 tsp salt.

Push mushrooms to one side, add halved baby bok choy cut-side down and cook 2 minutes until lightly charred; flip and cook another 1–2 minutes until tender-crisp. Toss together with mushrooms and remove from heat. Keep warm.

Preheat oven to 200°C / 400°F. Arrange a wire rack on a baking sheet (optional) to keep scallops dry while roasting briefly if needed.

Pat scallops very dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Heat a large ovenproof skillet (preferably stainless steel) over high heat until very hot. Add 2 tbs olive oil and 1 tbs butter and swirl to coat. When oil is shimmering, add scallops, spaced apart. Sear without moving for 1.5–2 minutes until deeply golden on the bottom.

Flip scallops and sear the second side 30–45 seconds. Transfer skillet to preheated oven for 2–3 minutes to finish cooking through (internal temperature ~56–60°C / 133–140°F) depending on scallop size. Remove skillet and transfer scallops to a plate; tent loosely with foil.

While scallops rest, squeeze zest and juice of 1 lemon over them and spoon 1–2 tbs of the aglio e olio drizzle (warmed) over each scallop if desired.

Divide warm garlic potato purée among 4 appetizer plates (about 3 tbsp per plate for 12 scallops / 3 per serving). Make a slight well in the center of each purée portion.

Nestle 3 scallops on each purée portion. Arrange a portion of sautéed king oyster mushrooms and 1–2 halves of bok choy beside the scallops.

Drizzle reserved aglio e olio and crispy garlic slices over scallops, mushrooms and vegetables. Finish with a light sprinkle of chopped parsley, additional red pepper flakes to taste, and a pinch of flaky sea salt. Serve immediately.