Recipe of the Week

Scallops
with Mashed Potatoes, Corn & Heirloom Tomatoes

Prep Time: 25 minutes
Cook Time: 35 minutes
Makes: 4 servings

Ingredients

Potatoes:

Corn:

Scallops:

Directions

Potatoes:

1. Place potatoes in large saucepan, cover with water, and add salt and garlic.
2. Bring to a boil; reduce heat to medium-low, and simmer until potatoes are tender, 15–18 minutes.
3. Drain.
4. In a small saucepan over medium heat, combine butter and milk.
5. Bring to a simmer.
6. Add to potatoes and mash just until smooth and creamy.

Corn:

1. Melt butter in a medium saucepan over medium heat.
2. Slice the kernels from two ears of corn into a large bowl. Holding the cobs over the bowl, scrape the cobs with the back of your knife to get the remaining bits of corn and the corn milk.
3. Press the corn mixture through a sieve or ricer into the melted butter.
4. Add cream and mix well.
5. Slice the kernels from the remaining ears of corn and add to pan.
6. Heat until cream thickens slightly; add salt and pepper to taste.

Scallops:

1. Heat oil in large skillet over medium-high heat.
2. Dip tops and bottoms of scallops in flour; season with salt and pepper.
3. Sauté in hot oil until golden brown, about 3 minutes per side, until just translucent in center.

Tomatoes:

1. Thickly slice tomatoes, sprinkle with salt and pepper, and stack.