0 recipes from contoocook and beyond

SCALLOPS & BACON A LA PAULA

Seared Diver Scallops with Bacon and Whole Grain
Mustard Rub
Recipe courtesy Paula Deen
See this recipe on air Tuesday Aug. 10 at 5:30 PM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 16 minutes
Cook Time: 1 hour 5 minutes
Yield: 4 servings
User Rating: No Rating

Click photo to enlarge

4 slices smoked bacon
3 tablespoons whole grain mustard
16 scallops, U 10 dry pack preferred
Creme Fraiche Mashed Potatoes, recipe follows

Preheat oven to 350 degrees F.
Cut the bacon in quarters and put it and the and mustard in a food processor and puree until a smooth paste consistency. Coat scallops with puree. Using a frying pan, sear the scallops in a little oil. Place scallops in the oven and bake for 8 to 10 minutes. Remove scallops and allow to rest for 2 minutes before serving. Place creme fraiche mashed potatoes on each of 4 plates and top each with 4 scallops.

Creme Fraiche Mashed Potatoes:
1 cup, plus 2 tablespoons heavy cream
3/4 cup sour cream
2 pounds small red potatoes
1 teaspoon salt
1 (8-ounce) package cream cheese, room temperature
2 teaspoons roasted garlic
1 teaspoon House seasoning, recipe follows
1 teaspoon seasoned salt
4 tablespoons unsalted butter
1/4 cup sliced green onions
1 tablespoon chopped chives

Prepare the creme fraiche ahead of time by combining 1 cup of the heavy cream with 1/2 cup of the sour cream, cover with plastic wrap and let stand at room temperature for 12 to 24 hours. Stir well and refrigerate for 4 hours.
Place the potatoes in a pot, cover with cold water, and add salt. Bring to a boil and cook potatoes for 20 to 25 minutes, and drain. With an electric mixer, beat the potatoes with the cream cheese, the remaining sour cream, and 2 tablespoons of heavy cream, garlic, house seasoning, and seasoned salt. Stir in the butter and onions. Place the mashed potatoes in a lightly greased 2-quart round casserole, spoon the creme fraiche on top, and sprinkle with chives. Bake until potatoes are hot, approximately 20 to 30 minutes.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Episode#: PA1A05
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter
https://recipes.connorbowen.com/recipe/scallops-bacon-a-la-paula/