Seafood. Can taste so different, but always delicious. I can be hardly surprised with mussels, rapanas or different kinds of fish, as I’m a sea city child. But it’ completely different story with scallops.
This recipe of Grilled Scallops with Maitre d’Hôtel Butter perfectly fits in the popular French concept ‘sea-land’. The French are famous for being storytellers and ‘smart pants’, but they definitely have an eye for cooking seafood. The freshest grilled scallops are served on a bed of fluffy mashed potato. With Maître d’Hôtel Butter shimmering on top of the scallops previously mixed with garlic, salt and greens. That’s posh and so scrumptious!
I have to warn you that this dish is demanding. No rush or falseness is allowed. Invite Her, pour some wine and surprise. Not every day, but sometimes it’s so nice to treat yourself.
Ingredients
Method
- Grill the scallops on both sides on a very hot frying pen or grill.
- Then put them on the stripes of mashed potato with carrot.
- Maitre d’Hôtel butter and red caviar go as finishing strokes.
- Taste this dish with Springbank 10 Years Old Whiskey.
- Creamy Mashed Potato with Carrot
- Whip all the ingredients in the bowl with whisk until smooth. Add salt and pepper to taste.
- Maitre d’Hotel Butter
- Mix the butter with all the ingredients, put in plastic food wrap and shape as roll, then put it to the fridge with the temperature 0-5 degrees.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.