b'Seared Scallops inBrown Butter SageSauce Over Creamy Potato MashCreamy Potato Mash Cook potatoes until tender. Drain potatoes and return to pan. Use a potato masher to mash until 6 potatoes smooth.50g butter Add butter, cream, milk, Parmesan and salt. Use wooden spoon to combine all. Cook for 2 minutes.100ml thickened cream Rinse scallops to remove any grit and drain well. 50g milk Pat both sides of scallops dry with paper towels.100g Parmesan or GranaPlace butter in a frypan over low heat. Add sage Padano leaves to the melted butter. Cook butter and sage leaves, swirling pan often for 4-5 minutes or until Sea salt leaves are crispy and butter has turned a deep Sauce nut-brown colour. Season with salt if needed.125g salted butter Heat a medium (12-inch) skillet over medium heat. Add butter and olive oil and allow butter to 100g fresh sagemelt.Scallops Add scallops to the skillet in a single layer, making 1 tbsp butter sure to leave space between them. Cook for approximately 3 minutes on one side, then gently 1 tbsp olive oil turn scallops with tongs or a small spatula to sear the second side for an additional 3 minutes Large scallopsas many asor until the scallop is firm to the touch and well-you like browned. Transfer them to a platter.Fried crispy shallots To serve, place creamy mash on the bottom of a plate. Place 2-3 seared scallops on top. Drizzle with butter sage sauce. Garnish with sage leaves and fried crispy shallots.82'