Seared Scallops with Bacon & Whole-Grain Mustard Rub & Crème Fraîche-Mashed Potatoes

This meal is amazing but it takes a bit of work! We only pull in out now for special occasions, which is good since it is a Paula Deen recipe and it is LOADED with fat. When I first made it we loved the mashed potatoes so much that we decided the leftovers only needed a glass of water as a side. I have had people ask me for the recipe so I thought I would put it online! You can also find it in the Food Network Favorites recipe book (my husband got me the book on our first Christmas!) You can also get the recipe here.
Creme Fraiche
I have found Creme Fraiche at the grocery store but if you want to make it on your own you can do that as well. 1 c heavy cream
1/2 c sour cream
Prepare the creme fraich ahead of time: Combine 1 c of heavy cream with 1/2 c of sour cream, cover with plastic wrap, and refrigerate for 4 hours.
2 lbs small red potatoes
1 tsp salt
1 8-ounce pkg cream cheese
1/4 c sour cream
2 tbsp heavy cream
2 tsp roasted garlic (see tip at the end of recipe)
1 tsp Paula's House Seasoning (see recipe below)
1 tsp seasoned salt
4 tbsp unsalted butter, plus more for greasing
1/4 c sliced green onions
1 tbsp chopped chives
Preheat the oven to 350 degrees F. Place the potatoes in a pot, cover with cold water, and add the salt. Bring to a boil, cook potatoes for 20-25 minutes, and drain. With an electric mixer, beat the potatoes with the cream cheese, sour cream, 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, 20 to 30 minutes.
4 slices smoked bacon, quatered
3 tbsp whole-grain mustard
16 scallops
vegetable oil
In a food processor, puree bacon and mustard to a smooth paste consistency. Coat the scallops with the puree. 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 com 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.
To Finish
Place some Creme Fraiche-Mashed Potatoes on each plate and top each with 4 scallops.
Serves 4.
Paula's House Seasoning
1 c salt
1/4 c black pepper
1/4 c garlic powder
yeild: 1 1/2 cups
Mix all ingredients together and store in an airtight container for up to 6 months.
TIP: To save time you could buy creme fraiche at the grocery store.
TIP: To roast garlic, preheat the oven to 350 degrees F. Cut the top off a head of garlic and rub it with a tablespoon of oil. Wrap it in aluminum foil and bake for about 20-30 minutes, then take it out and unwrap it slightly. When it's cool enough to handle, squeeze the cloves out of the skin.
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