Scallops are sold either “wet” or “dry.” Wet scallops have been treated with a chemical solution so that they weigh more and look white, moist and juicy. Dry scallops are creamy and translucent.
Yields 4 servings
Crème Fraîche
Scallops
1 cup, plus 2 tablespoons heavy cream
4 slices smoked bacon, quartered
¾ cup sour cream
3 tablespoons whole-grain mustard
16 scallops, U-10 dry pack preferred
Potatoes
Vegetable oil
2 pounds small red potatoes
1 teaspoon salt
Special Seasoning
1 8-ounce package cream cheese
1 cup salt
2 teaspoons roasted garlic
¼ cup black pepper
1 teaspoon special seasoning
¼ cup garlic powder
1 teaspoon seasoned salt
4 tablespoons unsalted butter, plus more for greasing
Prepare the crème fraîche ahead of time: Combine 1 cup of the heavy cream with ½ 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. To make seasoning, mix ingredients together and store in an airtight container for up to six months. Preheat the oven to 350 degrees. Make the crème fraîche-mashed potatoes: Place the potatoes in a pot, cover with cold water and add the salt. Bring to a boil, cook potatoes for 20 to 25 minutes, and drain. With an electric mixer, beat the potatoes with the cream cheese, the remaining ¼ cup sour cream, remaining 2 tablespoons heavy cream, garlic, special seasoning and seasoned salt. Stir in the butter and onions. Place the mashed potatoes in a lightly greased 2-quart round casserole, spoon with crème fraîche on top and sprinkle with chives. Bake until potatoes are hot, 20 to 30 minutes. For the scallops: In a food processor, purée bacon and mustard to a smooth paste consistency. Coat the scallops with the purée. Chill for 30 minutes. Heat a couple tablespoons oil in an ovenproof skillet over medium-high heat and sear the scallops on both sides. Some of the topping will come off in the pan. Remove the scallops to a baking sheet and spoon any topping from the pan on top of them. Place in the oven and bake for 8 to 10 minutes. Remove the scallops and allow them to rest for 2 minutes before serving. Place some crème fraîche-mashed potatoes on each of 4 plates and top each with 4 scallops.
