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Golden seared scallops over mashed potatoes with browm muchroom sauce and fresh herbs

Seared Scallops with Mashed Potatoes and Wild Mushroom Sauce

Delicate scallops with creamy buttery potato mash in a rich and fragrant mushroom sauce topped with fresh tarragon and parsley.
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Prep Time 50 minutes
Cook Time 30 minutes
Servings 4 people

Ingredients
  

  • 12 medium scallops
  • 30 g butter
  • 1 tbsp oil

For the potato mash:

  • 4 medium potatoes
  • 50 g butter
  • 1/4 cups double cream
  • 1 tsp salt

For the sauce:

  • 2 cups soaking water from dry wild mushrooms see notes
  • 100 g butter divided
  • 1 tbsp flour
  • 4 garlic cloves, lightly smashed
  • 2 sprigs of fresh thyme
  • 1/2 tsp salt
  • 2 tsp white truffle oil

For garnish:

  • 1 tbsp each fresh chopped tarragon and parsley

Instructions
 

  • Start by preparing the potatoes. Peel them, cut into quarters and boil for 15-20 minutes until soft.
  • Drain, add 50g butter and a splash of double cream and mash until smooth.
  • Check for consistency and add more double cream if desired. Season with salt to taste.

To make the sauce:

  • Melt 50g butter in a pan, add garlic and thyme sprigs and fry for 2-3 minutes until fragrant.
  • Knead the remaining 50g butter with 1 tbsp flour. Add half of it to the pan and stir until the flour dissolves.
  • Add the soaking water and salt and simmer for 10 minutes.
  • Discard the aromatics and continue to simmer the sauce until slightly reduced. You can adjust the thickness by adding more butter and flour mixture or water to the sauce.
  • Once the sauce has reached the desired consistency, add a splash of white truffle oil (if using), give it a good stir and remove from the heat.

To cook the scallops:

  • Wash thoroughly and remove the muscle. Pat dry.
  • Melt 30g butter in a pan and add 1 tbsp oil. Turn the heat up to medium-high.
  • Add the scallops and sear for 2 minutes until golden. Make sure there is at least a 5cm gap between the scallops. If they are too close together, the juices they release will prevent the scallops from searing nicely.
  • Flip, turn the heat up and sear for 1 minute on the other side. The scallops should be slightly raw inside.
  • Divide the potato mash between four plates and arrange 3 scallops on top. Drizzle over the warm mushroom sauce and garnish with fresh chopped herbs.

Notes

  • Soak 30g dry wild or porcini mushrooms in 1l water at room temperature. Strain the water through a fine mesh to get rid of dirt and sand. Refrigerate or freeze for future use in soups or sauces.