Seared Diver Scallops with Bacon and Whole Grain Mustard Rub

• 4 slices smoked bacon
• 3 tablespoons whole grain mustard
• 16 scallops, U 10 dry pack preferred
• Creme Fraiche Mashed Potatoes, recipe follows
• 1 cup, plus 2 tablespoons heavy cream
• 3/4 cup sour cream
• 2 pounds small red potatoes
• 1 teaspoon salt
• 1 (8-ounce) package cream cheese, room temperature
• 2 teaspoons roasted garlic
• 1 teaspoon House seasoning, recipe follows
• 1 teaspoon seasoned salt
• 4 tablespoons unsalted butter
• 1/4 cup sliced green onions
• 1 tablespoon chopped chives
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

1. Preheat oven to 350 degrees F.
2. Cut the bacon in quarters and put it and the and mustard in a food processor and puree until a smooth paste consistency.
3. Coat scallops with puree.
4. Using a frying pan, sear the scallops in a little oil.
5. Place scallops in the oven and bake for 8 to 10 minutes.
6. Remove scallops and allow to rest for 2 minutes before serving.
7. Place creme fraiche mashed potatoes on each of 4 plates and top each with 4 scallops.
8. Prepare the creme fraiche ahead of time by combining 1 cup of the heavy cream with 1/2 cup of the sour cream, cover with plastic wrap and let stand at room temperature for 12 to 24 hours.
9. Stir well and refrigerate for 4 hours.
10. Place the potatoes in a pot, cover with cold water, and add salt.
11. Bring to a boil and cook potatoes for 20 to 25 minutes, and drain.
12. With an electric mixer, beat the potatoes with the cream cheese, the remaining sour cream, and 2 tablespoons of heavy cream, garlic, house seasoning, and seasoned salt.
13. Stir in the butter and onions.
14. Place the mashed potatoes in a lightly greased 2-quart round casserole, spoon the creme fraiche on top, and sprinkle with chives.
15. Bake until potatoes are hot, approximately 20 to 30 minutes.
16. Mix ingredients together and store in an airtight container for up to 6 months.

bacon, whole grain mustard, pack, potatoes, heavy cream, sour cream, red potatoes, salt, cream cheese, garlic, house seasoning, salt, unsalted butter, green onions, chives, salt, black pepper, garlic powder

Taken from www.foodnetwork.com/recipes/paula-deen/seared-diver-scallops-with-bacon-and-whole-grainbr-mustard-rubbr-recipe.html (may not work)