Seared Scallops Recipe

Directions

1. 1

   Prepare the Whipped Potato

   Peel and chop the potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and return to the pot.

2. 2

   Add butter and heavy cream to the potatoes. Mash until smooth and creamy. Season with salt and black pepper to taste. Keep warm.

3. 3

   Sear the Scallops

   Heat a skillet over medium-high heat and add truffle oil. Pat the scallops dry with a paper towel and season with salt and pepper.

4. 4

   When the oil is hot, add the scallops to the skillet, cooking for about 2-3 minutes on each side until they have a golden crust. Remove from heat and set aside.

5. 5

   Sauté the Beech Mushrooms

   In the same skillet, add more truffle oil if needed and sauté the beech mushrooms until golden and tender, about 5 minutes.

6. 6

   Plate the Dish

   On each plate, create a bed of whipped potatoes, place 3 seared scallops on top, and garnish with sautéed beech mushrooms and fresh parsley.