| Garlic Mashed Potatoes |
| 1 |
See recipe in the Starch section. Be sure potatoes are very smooth. |
| Scallops |
| 1 |
Heat a little oil in a pan just to smoking. Pat the scallops dry. Season with salt. Place the scallops in the pan and sear on one side until browned with a crisp crust (about 2-3 minutes). Turn and sear on the other side an additional 1 minute. |
| 2 |
Remove the scallops and let rest 2 or 3 minutes. Cut into bite-sized wedges. |
| Red Pepper Pureé |
| 1 |
Roast red pepper over grill until the skin is blackened and blistered. Place in a covered bowl and let steam for 10 minutes. Remove skin from pepper, then slice and remove seeds and membrane. |
| 2 |
Cut flesh into chunks and place in a blender. Pureé until smooth, adding olive oil to reach desired consistency. Pureé should be slightly thick. |
| Assembly |
| 1 |
On single spoon, pipe about 1 tbs garlic mashed potato. Next place a small piece (about the size of the spoon) of scallop. Top with a dot of the red pepper puree'. Serve hot. |