b'48 49SE AREDSC ALLOPS INBROWN BUT TER SAGESAUCE OVERCRE A MY POTATOM ASHCreamy Potato Mash Cook potatoes until tender. Drain potatoes and return to pan. Use a potato masher to mash until smooth.6 potatoes 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 both sides of scallops dry with paper towels.50g milkPlace butter in a frypan over low heat. Add sage 100g Parmesan or Granaleaves to the melted butter. Cook butter and sage Padano leaves, swirling pan often for 4-5 minutes or until leaves are crispy and butter has turned a deep nut-brown Sea salt colour. Season with salt if needed.Sauce Heat a medium (12-inch) skillet over medium heat. Add 125g salted butter butter and olive oil and allow butter to melt.100g fresh sageAdd scallops to the skillet in a single layer, making sure to leave space between them. Cook for approximately Scallops 3 minutes on one side, then gently turn scallops with 1 tbsp butter tongs or a small spatula to sear the second side for an additional 3 minutes or until the scallop is firm to the 1 tbsp olive oil touch and well-browned. Transfer them to a platter.Large scallopsas many asTo serve, place creamy mash on the bottom of a plate. you like Place 2-3 seared scallops on top. Drizzle with butter sage sauce. Fried crispy shallotsGarnish with sage leaves and fried crispy shallots.'