Seared Diver Scallops with Bacon and Whole Grain
Mustard Rub (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 65 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
4 slices smoked bacon |
3 tablespoons whole grain mustard |
16 scallops, u 10 dry pack preferred |
creme fraiche mashed potatoes, recipe follows |
1 cup, plus 2 tablespoons heavy cream |
3/4 cup sour cream |
2 pounds small red potatoes |
1 teaspoon salt |
1 (8-ounce) package cream cheese, room temperature |
2 teaspoons roasted garlic |
1 teaspoon house seasoning, recipe follows |
1 teaspoon seasoned salt |
4 tablespoons unsalted butter |
1/4 cup sliced green onions |
1 tablespoon chopped chives |
1 cup salt |
1/4 cup black pepper |
1/4 cup garlic powder |
Directions:
1. Preheat oven to 350 degrees F.
2. Cut the bacon in quarters and put it and the and mustard in a food processor and puree until a smooth paste consistency. Coat scallops with puree. Using a frying pan, sear the scallops in a little oil. Place scallops in the oven and bake for 8 to 10 minutes. Remove scallops and allow to rest for 2 minutes before serving. Place creme fraiche mashed potatoes on each of 4 plates and top each with 4 scallops.
3. Creme Fraiche Mashed Potatoes:
4. Prepare the creme fraiche ahead of time by combining 1 cup of the heavy cream with 1/2 cup of the sour cream, cover with plastic wrap and let stand at room temperature for 12 to 24 hours. Stir well and refrigerate for 4 hours.
5. Place the potatoes in a pot, cover with cold water, and add salt. Bring to a boil and cook potatoes for 20 to 25 minutes, and drain. With an electric mixer, beat the potatoes with the cream cheese, the remaining sour cream, and 2 tablespoons of heavy cream, garlic, house seasoning, and seasoned salt. Stir in the butter and onions. Place the mashed potatoes in a lightly greased 2-quart round casserole, spoon the creme fraiche on top, and sprinkle with chives. Bake until potatoes are hot, approximately 20 to 30 minutes.
6. House Seasoning:
7. Mix ingredients together and store in an airtight container for up to 6 months.
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