Potato Pearl: A Potato Flower Bowl with Seared Sea Scallops

What is a Potato Pearl?

It starts of with a good ol’ Russett Potato that has been thinly chopped and formed into a flower shaped bowl. This bowl is held together by mashed potatoes/cauliflower. For the “pearl” itself, a nicely seared and buttered sea scallop topped with fresh masago for a mildly sweet and salty finish.

I thought of this dish while philosophically thinking why Fondant Potatoes resemble scallops more than Scalloped Potatoes. Then I figured, how cool would it be to make a scallop and place it in a potato bowl, so it will literally be a “Scalloped” potato!

This was super fun to make, although slightly impractical. You can always remove the potato bowl and have an amazing scallop dish that will be sure to please!

Potato Bowl (to make approx 4-5 bowls)
1 Russet Potato, peeled
-Kosher salt, to taste
-Garlic powder, to taste
-Olive oil, to brush on
-Mashed cauliflower or potatoes

Seared Scallops
-1 lb sea scallops (approx 10-15 scallops)
-Kosher salt, to taste
-Ground black pepper, to taste
-3 tbsp of unsalted butter
-Neutral oil, to sear
-Fresh masago

Useful Tools
-Muffin tray

For Scallops
1) Dry your scallops with a paper towel
2) Season the scallops with a few pinches of kosher salt and black pepper
3) Add oil to a pan and set on medium-high heat
4) When oil is hot, add the scallop to the pan. Don’t overcrowd your pan and allow first side to cook for 2-3 minutes
5) Flip the scallop over and immediately add butter to the pan
6) As butter is melting, baste each scallop with the butter. Cook the second side for about 1 to 1.5 minutes.
7) Remove scallops from pan. Blot excess butter out and allow to rest for 2-3 minutes.
8) Add a small dollop of masago on top and enjoy! Or place in potato bowl.

For Potato Bowl
1) Preheat oven to 400°F
2) Thinly slice your peeled potato using a mandolin or your extremely great knife skills. Use the nice, bigger slices for this dish.
2) Place the potato slices in a bowl of cold water. Rinse the slices in the water to remove excess starch.
3) Pat potato slices dry. Season with kosher salt and garlic powder. Brush olive oil on both sides of each slice.
4) Brush your muffin tin wells with olive oil and assemble the potato bowl. Place 4 larger slices 90° apart from each other. Find 4 smaller slices and place them in the middle of the 4 larger slices; this will resemble a “lotus” flower

Potato slices placed with mashed caulflower. Don’t mind some of the dark spots, they can appear after seasoning with salt/garlic powder and is a-ok!

5) Add a small layer (about 2-3 TBsp) of mashed cauliflower/potato into the center of the potatoes.
6) Place potatoes in oven and cook at 400°F for 10 minutes
7) Remove potatoes from oven and set the oven to 300°F. Place potatoes back in the oven and bake for another 25-30 minutes.
8) After cooking, remove potatoes from oven and let cool slightly. Grab a spoon and gently lift the potato bowl from the bottom of the bowl onto your plate.
9) Add scallop and masago into the bowl and enjoy!

1) Fresh scallops is the way to go! Frozen scallops will do fine, but I think that the fresher ones definitely have nice, softer, and more tender texture. If you use frozen scallops, make sure to completely thaw them out in the fridge before use.
2) Don’t lift your potato bowls from the top when transferring to a serving plate, otherwise the bottom may rip out. Use a spoon to support the base to ensure a smooth transfer.

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