Seared Diver Scallops with Potato Chive Puree and Frisee Salad

Cooking Instructions

METHOD:

Place the potatoes in a saucepot with salted cold water. Cover and bring to a boil. Reduce the heat to low and cook until tender. In a small saucepot, heat the cream, butter and creme fraiche. Strain the cooked potatoes, and mash with the cream mixture. Add the chives just before serving.

In a bowl, combine the frisee, bacon, shallots and tomatoes. Drizzle with 2 Tablespoons oil and season with salt and pepper.

Heat 2 Tablespoons oil in a skillet over high heat. Add the scallops and cook on one side until golden brown, about 1 minute. Then flip over and repeat. To serve, put the potato puree in the center of each plate. Top with the salad and 5 scallops per plate. Drizzle the scallops with the white truffle oil.

Round Out the Meal:

With chilled cucumber soup.

Kid Friendly:

Substitute the frisee for a milder salad green like Boston or bibb lettuce.