Scallops with Saffron Sauce and Potato Purée by Petey Cooks

Ingredients

• 1 lb gold potatoes, peeled and diced
• 1/4 teaspoon saffron threads
• 1 lb bay scallops, patted very dry
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 3 tablespoons vegetable oil
• 2 tablespoons unsalted butter, divided
• 1 tablespoon butter for basting
• 1 large shallot, finely minced
• 1/2 cup dry white wine
• 1/4 cup heavy cream
• 2 tablespoons fresh chives, finely chopped
• 1 green onion, thinly sliced (for garnish)

Instructions

1. Peel and dice the gold potatoes into roughly 1-inch pieces. Place them in a medium saucepan and cover just barely with water. Add 1/2 teaspoon of salt and bring to a simmer over medium-high heat. Cook uncovered at a gentle simmer until the potatoes are tender, about 15-20 minutes. Strain the water completely and let the potatoes steam in the colander for 10 minutes to ensure they are very dry.
2. While potatoes steam, pour 1/4 cup of boiling water over the saffron threads in a small bowl. Let steep for at least 15 minutes to bloom.
3. Pass the steamed potatoes through a potato ricer or mash them very thoroughly until smooth. In a bowl, mix the mashed potatoes with the heavy cream, 2 tablespoons of butter, and salt and pepper to taste. Stir until smooth and creamy. Cover to keep warm.
4. Pat the bay scallops thoroughly dry with paper towels. Season them generously with salt and pepper just before cooking. Heat the vegetable oil in a large skillet over medium-high heat until shimmering (a drop of water should sizzle).
5. Carefully lay the seasoned scallops in the hot oil in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Sear undisturbed for 2 minutes until a deep golden crust forms on the bottom.
6. Flip the scallops and immediately add the remaining 1 tablespoon of butter to the pan. As the butter melts, tilt the pan and use a spoon to baste the scallops with the melted butter for 2-3 minutes, or until cooked through and opaque.
7. Remove the scallops from the pan and set aside. Pour off most of the excess fat from the skillet, leaving about 1 tablespoon. Return the pan to medium heat.
8. Add the minced shallots to the pan and sauté until fragrant and softened, about 1-2 minutes. Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom.
9. Bring the wine to a simmer and let it reduce until the liquid is nearly gone, about 2-3 minutes. Stir in the bloomed saffron with its steeping liquid.
10. Remove the pan from the heat and whisk in the cold butter, 1 tablespoon at a time, until the sauce is emulsified and glossy. Strain the sauce through a fine-mesh sieve into a clean bowl, pressing gently on the solids. Season the sauce with salt and pepper to taste. Stir in the fresh chives.
11. To plate, spoon a generous portion of the potato purée onto each plate. Arrange the seared scallops over the purée. Drizzle the golden saffron sauce over the scallops and garnish with thinly sliced green onion.