Scallops With Potatoes And White Truffle Oil
Published December 3, 1994
- Total Time
- 30 minutes
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Ingredients
FOR THE MASHED POTATOES
1 pound Russet or Yukon gold potatoes
½ cup hot milk
2 tablespoons unsalted butter
Coarse salt and freshly ground pepper to taste
FOR THE SCALLOPS
1 pound bay or sea scallops
2 tablespoons olive oil
3 to 4 tablespoons white truffle oil
Nutritional analysis per serving
13 grams carbs; 23 milligrams cholesterol; 203 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 1 gram fiber; 331 milligrams sodium; 9 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the mashed potatoes. Cut the potatoes into two-inch cubes and boil them in salted water or steam them until they are tender.
- Step 2
Scald the milk. Drain the potatoes if boiled and mash them with a potato masher in their cooking pot. Add the milk and butter. Season with salt and pepper to taste.
- Step 3
If using sea scallops, cut them in half. Season the scallops with salt and pepper. Heat the oil to very hot and briskly seal the scallops so that they brown.
- Step 4
Divide the mashed potatoes among four plates. Divide the scallops into four portions and place them on top of the potatoes. Sprinkle them with truffle oil and serve.
Private Notes