Seared Scallops with Warm Butter and Almonds

Inspired by one of my favorite cookbooks from Prague, this appetizer is divinely indulgent. Keep the portions small and serve no more than 2 scallops per person (or 1 large). Plate-licking is allowed for this one.

Step 1. Baking the Potato

1 large russet potato
good pinch of sea salt
2 tsp. water

Preheat your oven to 400 degrees Fahrenheit. Place the potato on a large piece of foil and sprinkle with the salt and water. Wrap tightly and bake for approximately 45 minutes or until a knife easily inserts all the way through.

Step 2. Preparing Your Mise en Place (if viewing in a reader, click through to see video)

2 slices prosciutto
1 tsp. extra-virgin olive oil
2 tsp. shallots
3 tbsp. clarified (or unsalted butter)
1 tbsp. blanched, sliced almonds
2 tsp. soy sauce
1 tsp. chives

Preheat a non-stick skillet over medium heat. Once hot, add the olive oil. Fry the prosciutto on both sides until crisp. Set aside on a paper towel to drain.

Mince the shallots and gather the butter, almonds and soy sauce. Finely chop the chives and set everything aside.

(if viewing in a reader, click through to see video)

Step 3. Making the Mashed Potato

1/2 cup cream (or whole milk)
1 tbsp. unsalted butter
sea salt (to taste) 

Once the potato is done, scald the milk and set aside. Unwrap the hot potato from the foil and hold it with a kitchen towel while you peel off the skin. Push the potato through a ricer while it's still hot. Place it into a small non-stick pot and add the milk and butter. Stir well to blend. The potato should be nice and fluffy. Season to taste with salt.

Step 4. Making the Sauce and Cooking the Scallops

8 medium (or 4 large) scallops, cleaned
1 teaspoon vegetable oil

In a small sauce pan, heat the clarified (or unsalted) butter over medium-low heat to melt and warm through. Add the shallots and soy sauce and swirl to combine. Remove from the heat and set aside, while you cook the scallops.

Make sure the scallops are clean and very dry. Place them on a paper towel and blot both sides dry just before cooking. This will help to obtain a golden crust. Choose a stainless-steel fry pan that can easily accommodate the number of scallops you are cooking. To get a good sear on the scallops, it's imperative to not crowd the pan.

Heat the fry pan over medium-high heat until it is good and hot. Add the oil. There should be just a thin film of oil on the surface. Make sure the oil just starts to smoke before adding the scallops. Once the scallops are in the pan, do not touch them. Let the heat do its thing. They will release on their own once ready. After about 1-2 minutes (depending on the size of the scallop), the bottom should be nice and golden brown and caramelized. Turn over with tongs and continue to cook for another 1-2 minutes. Remove from the pan and set aside. 

Return the butter over medium-low heat, and add the almonds, crushing them up a bit, if desired.

Step 5. Serving

fleur de sel

Place a dollop of mashed potatoes onto a plate, followed by the scallop(s). Drizzle the sauce over top and garnish with a crispy piece of prosciutto. Sprinkle the scallop(s) with a tiny bit of fleur de sel and serve immediately.   

 Serves 4 as an appetizer.

Tagged as: [ culinary recipes scallops ]