Scallop Provençal

• Potatoes:
• 3 russet potatoes
• 2 yukon gold potatoes
• 1 T. salt
• 1/4 C. cream
• 2 T. butter
• 2 qt. cold water
• S&P T.T.
• Olive mixture:
• 2 oz. kalamata olives
• 2 oz. nicoise olives
• 1 garlic of clove
• Scallops:
• 16 Lg. scallops
• 2 T. olive oil
• Salt
• Fresh cracked pepper
• Finish:
• 3 T olive oil
• 2 oz.Shaved parmigiano reggiano cheese

1. Potatoes
2. Method: peal potatoes and quarter. Add to pot with cold water and salt. Bring to boil and simmer until potatoes are soft, about 20 min. Strain, add back to pot, add butter, cream over low heat while mixing with wire whisk until smooth add S&P to taste. Set aside and keep warm
3. Olive mixture
4. Method: finely chop all ingredients, set aside
5. Scallops
6. Method: Heat a saute pan over a medium heat, add olive oil. Season scallops with salt and pepper. Place into pan one at a time, cook until golden brown then flip and repeat. About one minute per side.
7. Final Presentation: once the scallops are cooked combine olive oil to potatoes and mix. Then add olive mixture to potatoes and mix gently with a spoon, over mixing will turn the potatoes brown. Place potatoes on the center of the plate, arrange the scallops over the top of the potatoes and top with cheese.

potatoes, potatoes, gold potatoes, salt, ubc, butter, cold water, sp tt, olive mixture, kalamata olives, nicoise olives, garlic, scallops, olive oil, salt, cracked pepper, finish, olive oil, cheese

Taken from www.epicurious.com/recipes/member/views/scallop-provencal-1201789 (may not work)