Directions

The Potatoes

1. Peel and largely dice all 3 potatoes. Place in a pot and cover with water, then add garlic clove and a pinch of salt.

2. Put pot on stove over medium high heat. Bring to a boil and continue to boil until tender, about 15 minutes.

3. Strain the potatoes, put them back in the pot, return to stove over low heat. Start to smash ‘em, a wooden, slotted spoon works well. Keep the low heat on as this will continue to dehydrate the potatoes.

4. Add 2 tbs of butter. Keep mashing.

5. Add the heavy cream. Keep mashing.

6. One the potatoes are a nice creamy consistency, salt to taste and set aside.

The Veggies

1. In a sautee pan over medium heat, add the veggies, 2 tbs of butter, and 2 tbs of water.

2. Cook for about 3 minutes, stirring occasionally. Then set aside.

The Scallops

1. Season the scallops with salt and pepper on each side

2. Pre heat your sautee pan over high heat for about 2 minutes; gotta get the pan nice and hot before you start. Turn your hood on, things are going to get smokey.

3. Pour the oil into the pan.

4. Place the scallops in the pan and cook for about 2 minutes. Using tongs, keep moving the scallops periodically to a different part of the pan. Not turning them quite yet, just moving them to different heat areas.

5. Add 1 tbs of butter to the pan. Keep moving those scallops and cook for another minute.

6. Ok, now you can flip, and cook on the other side for another minute.

Plating

1. Put a dollop of the potatoes under where each scallop will be. Wherever there is a scallop, there is to be a bed of creamy potatoes cradling it.

2. Place a scallop on top of each potato dollop

3. Once all the scallops are plated, sprinkle the veggies on the plate around them

4. Add 1 tsp of La Sirena on top of each scallop

5. Garnish with cilantro