Seared Scallops with Hot Mustard Shallot Sauce

Name: Seared Scallops with Hot Mustard Shallot Sauce
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 225–350 g (8–12 oz) Mashed Potatoes; 50–85 ml (2–3 fl oz) single cream; Salt and pepper; 12 scallops, trimmed and cleaned of roe; 1 quantity Hot Mustard Shallot Sauce; A knob of butter; 1 tablespoon cooking or olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

This dish is one of my favourites. The flavour from the scallops alone is sensational, with a hint of bitterness from the searing, and with the ‘hot’ sauce and a very creamy mashed potato to go with it, it’s unbelievable. That’s a pretty big statement to make and the only way to prove it is for you to try it!

Ingredients

12 scallops, trimmed and cleaned of roe
225–350 g (8–12 oz)

Europe
United Kingdom
Starter
Pescatarian
Gluten-free
England

Method

The mashed potatoes should be loosened with single cream: the consistency should be very soft but still holding its own weight. If, after adding the cream, the mash still seems to be too firm, add either more cream or milk. Check the seasoning.

Warm the mustard shallot sauce.

Heat a frying-pan with the tablespoon of oil. Once hot, sit the scallops in the pan, making sure the max