Serves: 1 Time: 25 minutes Difficulty: Moderate
- 4 sea scallops
- 2 small white potatoes, cut into 1-in. pieces
- 1/2 c. chicken or vegetable stock
- 1 T. creme fraiche or cream cheese
- 1/4 c. balsamic vinegar
- 1 clove garlic, smashed
- 1 T. of fresh thyme leaves
- salt, pepper, oil
Bring the potatoes and stock to a simmer in a pot. Season with salt and pepper and let them cook until fork tender; approximately 12-15 minutes.
Heat the vinegar, garlic, and thyme over medium heat to let it reduce by half.
Heat a light layer of oil in a pan. Pat the scallops dry with a paper towel and season with salt and pepper on both sides. When the oil is shimmering and almost smoking, put the scallops in the pan, cooking for 2 minutes on the first side and 1-1 1/2 minutes on the second side to get a good sear.
While the scallops cook, transfer the potato mixture to a blender or food processor and puree. If the mixture is too soupy, return it to the heat to let the liquid evaporate. Stir in the creme fraiche, taste, and adjust the seasoning if you want more salt or pepper.
Discard the garlic from the reduction.
Spoon the puree onto a plate. Top with the scallops and drizzle the reduction around the plate.