What's for dinner....Scallops

I was just on the east coast and cooked this for my family.  We had an amazing seafood night (pics to come).  This, however, is a great go to dish for entertaining.....it looks pretty, all professional and fancy, and tastes so good, you're friends will be impressed. Promise.

To get a good sear on the scallops two things must happen....

They must be DRY.  When I get them home from the store, I place them on a plate between paper towels. This gets all the excess moisture out of them.  This, my lovelies, is a key step. Also make sure they aren't super cold. Set them out for a few minutes.
Second, the pan must be hot.  Cold scallops in a cold pan equals no good. No sear. No carmelization. Don't do it.

Season the scallops with salt and pepper and place in the pan that's been drizzled with olive oil. Sear for a minute or two on each side. 

 Meanwhile have you potatoes or parsnips or cauliflower boiling in water for you mash base. This time I used potatoes and a few parsnips. Mash, add butter, cream....all the good stuff. Season. Potatoes love salt and under salted mashed potatoes are blah. Keep salting, keep tasting. For really smooth potatoes like you see at restaurants, use more butter and blend with a mixer, handheld or upright.

For mushroom topping......chop mushrooms into tiny pieces. Any mushrooms work, I like to use a few different kinds for texture.....brown button, shitake and oyster but use whatever. In a hot pan with a bit o butter and olive oil add chopped garlic and shallots. Add mushrooms.

Don't stir around. Let them brown. . Now, you can skip this step if ya want less calories but it adds a bit of richness and who the hell cares..... add a bit of cream (FYI I did not use cream in these pics). Sprinkle with chopped parsley and a drizzle of truffle oil and top the scallops with the mixture.

Now listen...."Oh my god, you're such a good chef, this is amazing , best scallops ever" etc.