Seared Scallops on Root Vegetable Mash

It tastes even better then it looks!

This is a dish I found in our local Mpls.St.Paul magazine years ago and it's from Andrew Zimmern, our local food celebrity. He hosts the cable TV show Bizarre Foods, which I actually find disgusting, but I follow him on twitter and have found that he makes "normal" food that is amazing! I can't find this recipe online anywhere so you are in luck, it is outstanding! We have made it too many times to count, but this time I made it for myself while Daryl was out of town golfing. He is usually the one that makes it and I wanted to do it for a change. It is just as good in the winter, but it's extra special when using fresh root vegetables from the Farmer's Market. It has quite a lot of butter, but occasionally you have to live it up right?

Mash
1.5 lbs. Yukon gold potatoes, peeled and cut into eighths
1 lb. carrots, peeled and chopped
1 lb. rutabagas, peeled and diced
2 shallots, diced
2 T. canola oil
Sea salt
Ground white pepper (We use black pepper and it's just fine.)
4 oz. salted butter, room temperature
1 c. heavy cream or mild, more if you like a looser mash (we always use cream)

Place roasting pan in 400-degree oven. In bowl, toss vegetables in oil, sprinkle with salt and pepper. Add to roasting pan and roast 30-35 minutes. Cool briefly an pass through food mill or gently pulse, in batches, in food processor. In pan over low hear, add mash, butter, and cream and adjust seasoning.

Wine Sauce
2 c. dry white wine
2 T. minced shallots
6 oz. salted butter, cut into small cubes
1/2 t. lemon juice
Sea slat to taste
2 T. minced chives

Wine sauce ingredients

Wine sauce simmering.

Simmer wine and shallots in small saucepan over medium heat. Reduce until about 2 T. of liquid is left. Whisk in butter in 4 batches an pull pan from heat about halfway through process. Whisk in lemon juice and salt to taste, add chives.

Scallops
2 lbs. (12-14 pound size) dry-pack diver sea scallops
Sea salt
Ground white pepper, again black is fine
2 T. butter
2 Sprigs fresh thyme

Season scallops with salt and pepper. In 12-inch heavy skillet over medium-high heat, add butter. When butter foams, add thyme and scallops. Brown scallops on one side, tilting pan and basting with thyme and butter every 30 seconds or so until nicely browned. Flip scallops, count to 30, and remove pan from heat. Divide mash onto 6 plates, place scallops around mash, and drizzle with sauce. Serve immediately.

Comments

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