Serves four: 4 scallops, 2 potatoes, meat stock, pat of butter, salt and pepper.
To prepare: Peel and dice the potatoes. Cook them in the stock over low heat. When cooked, mash the potato and salt to taste.
Sauté the scallops in butter over high heat and salt to taste. To serve, on each plate spread some of the potato purée, place a scallop on top, drizzle over it some of the butter from the sauté pan and grind some fresh pepper on top immediately before serving.
Recommended wine:
Chardonnay Doc Lison-Pramaggiore