Name: Seared Scallops with Leek and Seafood Sauce
Prep time: 20 min
Cook time: 30 min
Yield: 4
Ingredients: 2 cups (320 g) potatoes, peeled and diced; 2 cups (300 g) sweet potatoes, peeled and diced; ¼ cup (55 g) butter; 3 tbsp (45 ml) olive oil; 1 leek, thinly sliced; ⅓ cup (75 ml) dry white wine; 1 package (450 ml) Knocean Foods seafood sauce, thawed according to package instructions; ⅓ cup (10 g) flat-leaf parsley leaves, coarsely chopped; 2 tsp sumac; 2 tsp (10 ml) lemon or lime juice; 1 bag (400 g) large scallops (20-40)

Ingredients

2 cups (320 g) potatoes, peeled and diced
2 cups (300 g) sweet potatoes, peeled and diced
¼ cup (55 g) butter
3 tbsp (45 ml) olive oil
1 leek, thinly sliced
⅓ cup (75 ml) dry white wine
1 package (450 ml) Knocean Foods seafood sauce, thawed according to package instructions
⅓ cup (10 g) flat-leaf parsley leaves, coarsely chopped
2 tsp sumac
2 tsp (10 ml) lemon or lime juice
1 bag (400 g) large scallops (20-40)

Instructions

In a pot of salted boiling water, cook both types of potatoes until tender and falling apart when poked with a fork. Drain. Return all of the potatoes to the pot.
In the same pot off the heat, using a potato masher, purée the potatoes with 2 tbsp of the butter until smooth. Season with salt and pepper. Keep warm.
Meanwhile, in another pot over medium heat, melt 1 tbsp of the butter with 1 tbsp (15 ml) of the oil. Soften the leek in the butter mixture for 5 minutes. Season with salt and pepper.
Deglaze with the wine and let reduce by half. Add the seafood sauce. Bring to a boil. Remove from the heat.
Divide the mashed potato mixture among four individual-sized au gratin dishes or shallow bowls. Make a well at the centre of the potatoes and pour in the sauce. Keep the dishes warm in an oven preheated to 200°F (95°C) while you cook the scallops.
In a bowl, combine the parsley, sumac, lemon juice and 1 tbsp (15 ml) of the olive oil. Season with salt and pepper. Set aside until ready to serve.
On a work surface, pat the scallops very dry with paper towels.
In a large non-stick skillet over high heat, warm the remaining butter and oil until the butter is foaming. Once the butter stops foaming, add the scallops and brown for 2 minutes on each side. Season with salt and pepper.
Divide the scallops among the warm au gratin dishes. Garnish with the parsley and sumac mixture. Serve immediately.