b'Seared Scallopsin Brown Butter Sage Sauce 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.Add butter, cream, milk, Parmesan and salt. Use 50g butter wooden spoon to combine all. Cook for 2 minutes.100ml thickened cream Rinse scallops to remove any grit and drain well. Pat 50g milk 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 saltleaves are crispy and butter has turned a deep nut-brown colour. Season with salt if needed.Sauce Heat a medium (12-inch) skillet over medium heat. Add butter and olive oil and allow butter to melt.125g salted butterAdd scallops to the skillet in a single layer, making 100g fresh sagesure to leave space between them. Cook for Scallops approximately 3 minutes on one side, then gently turn scallops with tongs or a small spatula to sear 1 tbsp butter the second side for an additional 3 minutes or until the scallop is firm to the touch and well-browned. 1 tbsp olive oil Transfer them to a platter.Large scallopsas manyTo serve, place creamy mash on the bottom of a as you like plate. Place 2-3 seared scallops on top. Drizzle with butter sage sauce. Fried crispy shallotsGarnish with sage leaves and fried crispy shallots.121'