Photo: Seared Diver Scallops with Bacon and Whole Grain
Mustard Rub Recipe
Ingredients
- 4 slices smoked bacon
- 3 tablespoons whole grain mustard
- 16 scallops, U 10 dry pack preferred
- Creme Fraiche Mashed Potatoes, recipe follows
Directions
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:
- 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
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:
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
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By chillinbliss28_...
Spotsylvania, VA
on April 02, 2010
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do i fry the bacon before processing?
By jb0535_11696163
McKinney, TX
on February 26, 2009
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Loved the Scallops and potatoes, but had trouble getting the bacon mixture to coat the scallops. That said, after a couple of attempts I found a solution that may be useful to all.
Place the scallops in the freezer for 20 minutes, and after creating the puree, microwave the mixture for 20 seconds or so until it is semi-liquid. Take the scallops out of the freezer and put into the puree and turn. After coating sear the scallops on one side and place in the oven, seared side down. Just before removing from the oven turn the broiler on for a minute or 2 to brown the top, or un-seared side of the scallops. Looks great, and adds just a little more texture and color.
By dirtypop777
Bloomington, IN
on January 25, 2009
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The reason your potatoes sucked is because the recipe did not call for 1 cup of salt. She gives you a recipe to make House Seasoning that calls for a cup, but you were only supposed to use a teaspoon of that House Seasoning. No offense, but if you really thought you were supposed to put a whole cup of salt in the recipe...that's your mistake lol.
Read all 26 reviews