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Seared Scallops with Boulangerie Potatoes and Bacon Butter

Ingredients Bacon Butter 4 slices bacon 8oz butter softened (1 cup) 1 T thinly sliced garlic 2 T finely chopped fresh chives 1 t finely chopped fresh rosemary Boulangarie Potatoes 4 slices bacon 1 medium onion, sliced 1 t finely chopped fresh thyme (I used rosemary instead) 1 T finely chopped garlic 4 large russet potatoes t salt and cracked black pepper 2 cups reduced chicken stock Scallops 12 large scallops (with or without the roe, its a personal choice) 3 T salt 6 T canola oil, or another frying oil such as sunflower 3 T unsalted butter Method: 1. Bacon Butter a. Chop the bacon into small cubes and saut in a large pan until crisp but not burnt, which takes around 7-10 minutes. Allow to cool. b. Place the softened butter, chopped herbs, garlic and the bacon into a food processor. Beat them until they are well combined. The chives do turn the butter a slight green colour, but its not offensive so dont panic! c. Scoop the bacon butter out of the food processor and place onto parchment paper. Roll it into a log and refrigerate for later use. 2. Boulangarie Potatoes a. Preheat the oven to 375F/190C b. Saute the bacon in a hot pan. As the bacon begins to crisp up, lower the heat and add the onion. Cook until the onion is translucent and the bacon crispy (10 minutes or so). Add the thyme (or rosemary) and garlic, and stir for two minutes. c. Remove from heat and prepare the potatoes. d. Cut the potatoes in half lengthwise (from top to bottom) and then cut them into inch-thick slices.

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Spread the onion and bacon mixture in a baking dish. Layer the potatoes in long lines, overlapping like fallen dominoes. Season with salt and pepper Cover the potatoes with reduced chicken stock (which I made simply using 2 cups of boiling water and 1 chicken stock cube, boiled for ten minutes until it had reduced by more than half). Cover with aluminium foil (I forgot to do this, so mine were quite a bit crunchy, which I actually liked a lot) and bake for about an hour.

3. Scallops a. Pat the scallops dry with paper towel. You want them to be very dry as they cook better this way. Season with salt on one side. b. Pour 2 T of oil in a pan and when it is starting to smoke, add 1 t of butter and stir. c. Place half the scallops in the butter and oil and sear until the bottoms have turned a rich caramel colour and have formed a crust. This will take about 2 minutes. d. Flip over the scallops and let them sit for 1 minute and then remove to a plate to rest. e. Cook the remaining scallops in the same way. Mine spat a lot of oil around my kitchen, which I suspect it because I didnt dry them well enough between the scallop and roe, so be quite meticulous! To serve, line the potatoes on the plate, place the scallops nearby, and dot some bacon butter on each scallop and allow it to melt as you eat it.