Seared Diver Scallops with Bacon and Whole Grain Mustard Rub

Total Time:
1 hr 31 min
10 min
16 min
1 hr 5 min

4 servings

  • 4 slices smoked bacon
  • 3 tablespoons whole grain mustard
  • 16 scallops, U 10 dry pack preferred
  • Creme Fraiche Mashed Potatoes, recipe follows
  • Creme Fraiche Mashed Potatoes:
  • 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
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
  • Preheat oven to 350 degrees F.

  • 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.

Creme Fraiche Mashed Potatoes:
  • 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.

  • 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.

House Seasoning:
  • Mix ingredients together and store in an airtight container for up to 6 months.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Seared Scallops

    Recipe courtesy of Alton Brown