Scallops on saffron potato cream
Procedure
Ingredients · Servings 4
- Medium red potatoes
- Saffron
- Latte
- Scallops without shell
- Sweet paprika
- Sale
- Baby
- Oil
Method · 40 min
- Boil the potatoes. Place the boiled potatoes in a food processor (or an immersion blender) and add salt, pepper, oil, and milk until creamy.
- Boil the potatoes. Place the boiled potatoes in a food processor (or an immersion blender) and add salt, pepper, oil, and milk until creamy.
- Boil the potatoes. Place the boiled potatoes in a food processor (or an immersion blender) and add salt, pepper, oil, and milk until creamy.
- Boil the potatoes. Place the boiled potatoes in a food processor (or an immersion blender) and add salt, pepper, oil, and milk until creamy.
- Boil the potatoes. Place the boiled potatoes in a food processor (or an immersion blender) and add salt, pepper, oil, and milk until creamy.
Place the boiled potatoes in a food processor (or an immersion blender) and add salt, pepper, oil and milk until you obtain a cream with the consistency of a slightly liquidier than normal mashed potatoes.
Once you have obtained the potato cream, add the precious saffron and continue mixing for a few seconds until the saffron is evenly blended (if necessary add more oil or milk)
Place the scallops in a hot nonstick pan and sear them lightly for a minute per side. Season with salt, a pinch of pepper, and a drizzle of oil.
Pour the saffron potato cream onto the bottom of the plate and plate the scallops.
