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Diver Scallops with Bacon & Whole Grain Mustard Rub

By Paula Deen


Difficulty: Medium

Prep time: 29 hours

Cook time: 60 minutes

Servings: 8


Diver Scallops with Bacon & Whole Grain Mustard Rub

  • 16 scallops, U10 dry pack preferred
  • 3 tablespoons whole grain mustard
  • 4 slices smoked bacon

Creme Fraiche Mashed Potatoes

  • 1 cup heavy cream, plus 2 tablespoons
  • 3/4 cup sour cream
  • 2 lb small red potatoes
  • 1 teaspoon salt
  • 1 (8-oz) 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 green onions, sliced
  • 1 tablespoon fresh chives, chopped


Diver Scallops with Bacon & Whole Grain Mustard Rub

Preheat oven to 350 °F.

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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