Scallops With Potatoes And White Truffle Oil

• 1 pound Russet or Yukon gold potatoes
• 1/2 cup hot milk
• 2 tablespoons unsalted butter
• Coarse salt and freshly ground pepper to taste
• 1 pound bay or sea scallops
• 2 tablespoons olive oil
• 3 to 4 tablespoons white truffle oil

1. Make the mashed potatoes.
2. Cut the potatoes into two-inch cubes and boil them in salted water or steam them until they are tender.
3. Scald the milk.
4. Drain the potatoes if boiled and mash them with a potato masher in their cooking pot.
5. Add the milk and butter.
6. Season with salt and pepper to taste.
7. If using sea scallops, cut them in half.
8. Season the scallops with salt and pepper.
9. Heat the oil to very hot and briskly seal the scallops so that they brown.
10. Divide the mashed potatoes among four plates.
11. Divide the scallops into four portions and place them on top of the potatoes.
12. Sprinkle them with truffle oil and serve.

gold potatoes, hot milk, unsalted butter, salt, olive oil, truffle oil

Taken from cooking.nytimes.com/recipes/812 (may not work)