Seared Scallops with Pancetta Scallion Vinaigrette and Potato Puree

Cooking Instructions

METHOD:

Place potatoes in a medium saucepot over high heat with cold water to cover and a Tablespoon of salt. Let cook until fork tender. Drain water, then place potatoes back in pot over heat to evaporate any excess moisture. Let sit for 3 minutes, then pass potatoes through a ricer or a food mill over bowl. Add 4 Tablespoons of butter and season with salt and pepper.

Season the scallops with salt and pepper. Heat oil in a 8- to 10-inch skillet over high heat to smoking. Add scallops. Cook for 1 1/2 minutes per side or until golden brown. When first side is golden brown flip scallops over, and turn heat to medium. Add 2 Tablespoons butter and thyme. Once butter browns, use a spoon to baste each scallop with the brown butter for 1 minute. Place scallops on a paper towel lined plate.

Remove remaining butter from the pan. Add pancetta. When golden brown, add garlic, scallions and wine. Reduce liquid by half. Remove from heat, and whisk in remaining HOW MUCH butter. Season with salt and pepper.

Place potato puree on a plate. Top with scallops and drizzle with sauce.

Round Out the Meal:

With a spinach salad.

Kid Friendly:

Go easy on the scallions.

*Tell your seafood monger that you need dry packed scallops, and ask him to show you where the muscle is on the scallop Chef Llapitan prefers dry packed scallops from Asia. To clean dry packed scallops, take off the side muscle with a paring knife.