Name: Seared scallops & creamy mash
Total time: 40 min
Yield: 1
Ingredients: 400 g Maris Piper potatoes peeled; sea salt and freshly ground black pepper; 60 g piece of thick smoked bacon; 6 scallops shelled and trimmed; 2 knobs of unsalted butter; 75 ml semi-skimmed milk; olive oil; a few sprigs of fresh sage; ½ a lemon

Seared scallops & creamy mash

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Total Time:
40 minutes

Delicious pan-seared scallops with crispy bacon - a perfect surf-and-turf combo.

Ingredients:

400 g Maris Piper potatoes peeled
sea salt and freshly ground black pepper
60 g piece of thick smoked bacon
6 scallops shelled and trimmed
2 knobs of unsalted butter
75 ml semi-skimmed milk
a few sprigs of fresh sage
½ a lemon

Instructions:

Cut the potatoes into quarters, halving any smaller ones, and place them in a large pan covered with cold salted water. Bring to a boil over high heat and cook for 15 to 20 minutes until tender. Dice the bacon into chunky pieces about ½cm thick with a sharp knife. Score the scallops 1cm deep in a criss-cross pattern on one side, season with salt, and set aside. Drain the potatoes and let them steam dry, then return to the pan with milk, butter, salt, and pepper. Mash until smooth and keep covered. In a large non-stick frying pan over medium heat, heat olive oil and fry the bacon for about 2 minutes until golden. Push the bacon to the side, add the sage leaves, cook until crisp, then move them aside. Cook the scallops, cut-side down, in the same pan with remaining butter for about 2 minutes until golden, flipping halfway. Remove from heat, add lemon juice, and gently coat the scallops for 30 seconds. Serve by dividing the creamy mash among plates and topping with scallops, bacon, sage, and pan juices. Enjoy!

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