Griddled Scallops with Mousseline Potato

Name: Griddled Scallops with Mousseline Potato
Yield: Serves 8
Ingredients: 10 g parsley, washed and finely chopped; juice of 1 lemon; salt and freshly ground black pepper; enough scallops for 8 people; 100 ml extra-virgin olive oil; 100 g butter; 2 cloves garlic, peeled and crushed (more if you wish); 250 g butter; 30 ml olive oil; salt and freshly ground black pepper; 150 ml milk salt and freshly ground white pepper; 150 ml milk salt and freshly ground white pepper; 150 ml double cream; 1.5 kg large floury potatoes, peeled and cut into even-sized pieces

Preparation info

Serves
8

Difficulty
Easy

Appears in

Le Caprice

By AA Gill and Mark Hix

Published 1999

About

Buying scallops off the shelf can be difficult: they often look great but when cooked will shed water because they have been overwashed or soaked in water, which they take in like a sponge. Try to get your fishmonger to cut and trim your scallops fresh from the shell, and wash them only briefly.

Allow 5 or 6 medium-sized scallops per person, or more if they are smaller.

Ingredients

Fish course
Pescatarian
Gluten-free

Ingredients

Method