Seared Scallops Recipe

Cooking Directions

1. 1

   Prepare the Pommes Aligote

   Peel and dice the Yukon Gold potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and mash the potatoes.

2. 2

   Make the Pommes Aligote

   In a saucepan, heat the heavy cream and minced garlic over medium heat. Once heated, add the mashed potatoes, Gruyère cheese, salt, and pepper. Mix until creamy and cheese is melted.

3. 3

   Prepare the Fennel Mousseline Sauce

   In a saucepan, melt butter and add the diced fennel. Sauté until soft. Add heavy cream and simmer for about 5 minutes. Blend until smooth and season with salt, pepper, and lemon juice.

4. 4

   Sear the Scallops

   Pat the scallops dry and season with salt and pepper. In a skillet, heat olive oil over high heat. Add the scallops and sear for 2-3 minutes on each side until golden brown. Add butter to the pan during the last minute for additional flavor.

5. 5

   Plate the Dish

   On each plate, add a generous scoop of Pommes Aligote, top with seared scallops, and drizzle with Fennel Mousseline Sauce. Serve immediately.