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Diver Scallops w/ Bacon & Whole Grain Mustard Rub Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
8 servings Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
8 servings Servings
$ /Serving

Diver Scallops w/ Bacon & Whole Grain Mustard Rub Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
8 servings Servings
$ /Serving

Ingredients

  • 16 scallops, U10 dry pack preferred
  • 3 tablespoon whole grain mustard
  • 4 slices smoked bacon
  • 3/4 cup sour cream
  • 2 lb small red potatoes
  • 1 teaspoon salt
  • 1 8-ounce package cream cheese, room temperature
  • 2 teaspoons roasted garlic
  • 1 teaspoon Paula Deen's House Seasoning
  • 1 teaspoon Paula Deen Seasoned Salt
  • 4 tablespoons unsalted butter
  • 1/4 cup sliced green onions
  • 1 tablespoon chopped chives

Preparation

Preheat oven to 350 degrees.

Cut the bacon in quarters and put it and the and mustard in a food processor and puree until a smooth paste consistency. Coat scallops with puree. Using a frying pan, sear the scallops in a little oil. Place scallops in the oven and bake for 8 to 10 minutes. Remove scallops and allow to rest for 2 minutes before serving. Place creme fraiche mashed potatoes on each of 4 plates and top each with 4 scallops.

Creme Fraiche Mashed Potatoes:

Prepare the creme fraiche ahead of time by combining 1 cup of the heavy cream with 1/2 cup of the sour cream, cover with plastic wrap and let stand at room temperature for 12 to 24 hours. Stir well and refrigerate for 4 hours.

Place the potatoes in a pot, cover with cold water, and add salt. Bring to a boil and cook potatoes for 20 to 25 minutes, and drain. With an electric mixer, beat the potatoes with the cream cheese, the remaining sour cream, and 2 tablespoons of heavy cream, garlic, house seasoning, and seasoned salt. Stir in the butter and onions. Place the mashed potatoes in a lightly greased 2-quart round casserole, spoon the creme fraiche on top, and sprinkle with chives. Bake until potatoes are hot, approximately 20 to 30 minutes.

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Preparation

Preheat oven to 350 degrees.

Cut the bacon in quarters and put it and the and mustard in a food processor and puree until a smooth paste consistency. Coat scallops with puree. Using a frying pan, sear the scallops in a little oil. Place scallops in the oven and bake for 8 to 10 minutes. Remove scallops and allow to rest for 2 minutes before serving. Place creme fraiche mashed potatoes on each of 4 plates and top each with 4 scallops.

Creme Fraiche Mashed Potatoes:

Prepare the creme fraiche ahead of time by combining 1 cup of the heavy cream with 1/2 cup of the sour cream, cover with plastic wrap and let stand at room temperature for 12 to 24 hours. Stir well and refrigerate for 4 hours.

Place the potatoes in a pot, cover with cold water, and add salt. Bring to a boil and cook potatoes for 20 to 25 minutes, and drain. With an electric mixer, beat the potatoes with the cream cheese, the remaining sour cream, and 2 tablespoons of heavy cream, garlic, house seasoning, and seasoned salt. Stir in the butter and onions. Place the mashed potatoes in a lightly greased 2-quart round casserole, spoon the creme fraiche on top, and sprinkle with chives. Bake until potatoes are hot, approximately 20 to 30 minutes.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product