Seared Scallops Served with a Truffled Potato Sauce and Warm Potato Relish

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Nate Brown

ingredients

For the Potato Relish:

• 1/4 pound small red thumb new potatoes
• 2 tablespoons olive oil
• 2 teaspoons minced shallots
• 1/2 teaspoon minced garlic
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• Pinch fresh ground white pepper
• 1 teaspoon chopped chives
• 1 teaspoon fresh picked tarragon leaves

For the Potato Truffle Sauce and Scallops:

• 3 tablespoons butter
• 2 tablespoons minced shallots
• 1/2 teaspoon minced garlic
• 1 cup small peeled, diced new potato
• 1 1/2 cups chicken stock
• 1 1/2 teaspoon salt
• 3/4 teaspoon fresh ground white pepper
• 1/2 cup heavy cream
• 1 to 2 teaspoons truffle oil
• 1 tablespoon olive oil
• 12 sea scallops
• 2 tablespoons instant flour (recommended: Wondra)
• Chopped chives, for garnish

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Source: Nate Brown

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