Scallops with Purée

Ingredients

• 6 scallops (ready to cook)
• 6 slices smoked sausage (optional)
• 400 g potatoes (starchy)
• 2 tbsp oil
• 3 tbsp butter
• 100 ml milk
• 1 tsp vanilla essence
• Sea salt
• 1 tbsp caviar

Instructions

1. 1.

   Wash the potatoes and steam for about 30 minutes. Peel, press through a potato masher, then stir in cold butter and hot milk with a wooden spoon until creamy. Season with salt.

2. 2.

   Rinse the scallops, pat dry, score them in a diamond pattern, and sear in hot oil for about 2 minutes per side. Sprinkle lightly with salt afterwards.

3. 3.

   In another pan, gently brown the sausage slices in 1 tbsp butter with vanilla.

4. 4.

   Spoon the purée onto plates using a piping bag, place the scallops on top, and scatter caviar over them. Arrange the sausage slices beside the purée and drizzle with vanilla butter. Serve immediately.