Scallops With Potatoes And White Truffle Oil

Name: Scallops With Potatoes And White Truffle Oil
Total time: 30 min
Yield: 8 first-course or 4 main- course servings
Ingredients: 1 pound Russet or Yukon gold potatoes; 1/2 cup hot milk; 2 tablespoons unsalted butter; Coarse salt and freshly ground pepper to taste; 1 pound bay or sea scallops; 2 tablespoons olive oil; 3 to 4 tablespoons white truffle oil

By Moira Hodgson

Total Time: 30 minutes
Rating: 5(20)
Comments: Read comments

Featured in: FOOD; Taking Advantage of Sweet Bay Scallops

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Ingredients

Yield:8 first-course or 4 main- course servings

For the Mashed Potatoes

1pound Russet or Yukon gold potatoes
½cup hot milk
2tablespoons unsalted butter
Coarse salt and freshly ground pepper to taste

For the Scallops

1pound bay or sea scallops
2tablespoons olive oil
3 to 4tablespoons white truffle oil

Ingredient Substitution Guide

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Preparation

Step 1
Make the mashed potatoes. Cut the potatoes into two-inch cubes and boil them in salted water or steam them until they are tender.
Step 2
Scald the milk. Drain the potatoes if boiled and mash them with a potato masher in their cooking pot. Add the milk and butter. Season with salt and pepper to taste.
Step 3
If using sea scallops, cut them in half. Season the scallops with salt and pepper. Heat the oil to very hot and briskly seal the scallops so that they brown.
Step 4
Divide the mashed potatoes among four plates. Divide the scallops into four portions and place them on top of the potatoes. Sprinkle them with truffle oil and serve.