Seared Sea Scallops With Basil Mashed Potatoes And Chanterelle(Serves 1) - cooking recipe

Ingredients

3 (1 oz.) sea scallops
1 bunch basil
1 Russet potato
4 medium chanterelles, sliced
1 shallot
1 clove garlic
1 stick butter
milk
salt and pepper
1/4 c. olive oil
1/2 c. white wine
1 basil top (for garnish)
1 Roma tomato, seeded and diced

Preparation

Mashed Potatoes:
Cook potato until soft, then whip until fluffy, adding milk and butter for creaminess.
Season with salt and pepper to taste.
Pick basil off stems.
Blanch quickly and then cool off in ice water.
Squeeze water out and blend with olive oil in blender until you have a puree.
Add 1 tablespoon of puree to potato; mix well.