Old MacDonald's Potato Box Recipes
New Bedford Sea Scallops, Black Truffle Potato Puree, Red Wine Glaze Ingredients Potatoes 4 Yukon Gold potatoes, peeled, cut in ½ 1 clove garlic, peeled, bruised 1 cup heavy cream 2 Tablespoons soft unsalted butter ¼ pound black truffle butter 1 Tablespoon truffle oil Salt and pepper, to taste Scallops ¾ pound very large sea scallops, remove muscle and any grit 1 teaspoon olive oil 1 teaspoon butter Salt & freshly ground black pepper Red Wine Glaze 1 bottle red wine 1 Tablespoon butter Salt & freshly ground black pepper Garnish 2 ounces fresh chervil Directions For Potatoes: In non reactive pot, combine potatoes and garlic. Cover completely with water. Bring to boil, then simmer until tender but not falling apart. Meanwhile, gently warm cream. Drain cooked potatoes, place on cookie sheet in oven for approximately 10 minutes to dry. Rice dried potatoes directly into warm cream; work in butter. Season with salt and pepper; incorporate truffle butter, vigorously mixing for smooth results. For Scallops: In medium skillet over medium-high heat, melt oil and butter. Add scallops, cook 1 ½ minutes on first side, season with salt and pepper, then flip, and repeat on second side. Remove to towel to absorb excess fat. For Red Wine Glaze: In heavy sauce pan reduce red wine until thick and syrupy. Whisk in butter. Season with salt and pepper. Assembly: Place small mound of potatoes in center of each plate, top with 2 scallops per plate. Top each scallop with chervil, drizzle with red wine glaze. Serve.

Old MacDonald's Potato Box Recipes

New Bedford Sea Scallops, Black Truffle Potato Puree, Red Wine Glaze

Ingredients

Potatoes
4 Yukon Gold potatoes, peeled, cut in ½
1 clove garlic, peeled, bruised
1 cup heavy cream
2 Tablespoons soft unsalted butter
¼ pound black truffle butter
1 Tablespoon truffle oil
Salt and pepper, to taste

Scallops
¾ pound very large sea scallops, remove muscle and any grit
1 teaspoon olive oil
1 teaspoon butter
Salt & freshly ground black pepper

Red Wine Glaze
1 bottle red wine
1 Tablespoon butter
Salt & freshly ground black pepper

Garnish
2 ounces fresh chervil

Directions

For Potatoes:
In non reactive pot, combine potatoes and garlic. Cover completely with water. Bring to boil, then simmer until tender but not falling apart. Meanwhile, gently warm cream. Drain cooked potatoes, place on cookie sheet in oven for approximately 10 minutes to dry. Rice dried potatoes directly into warm cream; work in butter. Season with salt and pepper; incorporate truffle butter, vigorously mixing for smooth results.

For Scallops:
In medium skillet over medium-high heat, melt oil and butter. Add scallops, cook 1 ½ minutes on first side, season with salt and pepper, then flip, and repeat on second side. Remove to towel to absorb excess fat.

For Red Wine Glaze:
In heavy sauce pan reduce red wine until thick and syrupy. Whisk in butter. Season with salt and pepper.

Assembly:
Place small mound of potatoes in center of each plate, top with 2 scallops per plate. Top each scallop with chervil, drizzle with red wine glaze. Serve.