𝗧𝗵𝗮𝗻𝗸 𝘆𝗼𝘂 𝗳𝗼𝗿 𝘄𝗮𝘁𝗰𝗵𝗶𝗻𝗴 𝗺𝘆 𝘃𝗶𝗱𝗲𝗼!👩🏻‍🍳
𝗣𝗹𝗲𝗮𝘀𝗲 𝘀𝘂𝗯𝘀𝗰𝗿𝗶𝗯𝗲 𝗶𝗳 𝘆𝗼𝘂 𝗲𝗻𝗷𝗼𝘆 𝗺𝘆 𝗰𝗼𝗻𝘁𝗲𝗻𝘁:)
𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐭𝐢𝐦𝐞: 𝟓𝟓 𝐦𝐢𝐧
𝐒𝐞𝐫𝐯𝐞𝐬: 𝟐-𝟒
𝘐𝘕𝘎𝘙𝘌𝘋𝘐𝘌𝘕𝘛𝘚:
𝘔𝘢𝘴𝘩𝘦𝘥 𝘗𝘰𝘵𝘢𝘵𝘰𝘦𝘴;
5 𝘙𝘶𝘴𝘴𝘦𝘵 𝘱𝘰𝘵𝘢𝘵𝘰𝘦𝘴
2 𝘨𝘢𝘳𝘭𝘪𝘤 𝘤𝘭𝘰𝘷𝘦𝘴
2 𝘤𝘶𝘱𝘴 𝘰𝘧 𝘮𝘪𝘭𝘬
1 𝘣𝘢𝘺 𝘭𝘦𝘢𝘧
𝘚𝘢𝘭𝘵 𝘢𝘯𝘥 𝘱𝘦𝘱𝘱𝘦𝘳 𝘵𝘰 𝘵𝘢𝘴𝘵𝘦
1 𝘵𝘣𝘴 𝘐𝘵𝘢𝘭𝘪𝘢𝘯 𝘴𝘦𝘢𝘴𝘰𝘯𝘪𝘯𝘨
1/2 𝘴𝘵𝘪𝘤𝘬 𝘰𝘧 𝘣𝘶𝘵𝘵𝘦𝘳
𝘚𝘤𝘢𝘭𝘭𝘰𝘱𝘴;
2 𝘱𝘯𝘥𝘴 𝘰𝘧 𝘭𝘢𝘳𝘨𝘦 𝘴𝘦𝘢 𝘴𝘤𝘢𝘭𝘭𝘰𝘱𝘴
𝘚𝘢𝘭𝘵 𝘢𝘯𝘥 𝘱𝘦𝘱𝘱𝘦𝘳 𝘵𝘰 𝘵𝘢𝘴𝘵𝘦
2 𝘵𝘣𝘴 𝘣𝘶𝘵𝘵𝘦𝘳
3-4 𝘮𝘪𝘯𝘤𝘦𝘥 𝘨𝘢𝘳𝘭𝘪𝘤 𝘤𝘭𝘰𝘷𝘦𝘴
4 𝘭𝘦𝘮𝘰𝘯𝘴 (1 𝘧𝘰𝘳 𝘤𝘰𝘰𝘬𝘪𝘯𝘨 𝘴𝘤𝘢𝘭𝘭𝘰𝘱𝘴, 𝘳𝘦𝘴𝘵 𝘵𝘰 𝘴𝘦𝘳𝘷𝘦 𝘧𝘰𝘳 𝘨𝘶𝘦𝘴𝘵)
1 𝘈𝘴𝘱𝘢𝘳𝘢𝘨𝘶𝘴 𝘣𝘶𝘯𝘤𝘩
𝘍𝘳𝘦𝘴𝘩 𝘤𝘩𝘪𝘷𝘦𝘴 𝘧𝘰𝘳 𝘨𝘢𝘳𝘯𝘪𝘴𝘩
𝘖𝘭𝘪𝘷𝘦 𝘰𝘪𝘭
𝘓𝘰𝘷𝘦❣️
Begin by washing and peeling your 5 large russet potatoes well and then giving them a good rinse with cold water. Dice them into thick 1 inch pieces, not too small or they’ll fall apart and not too big or they won’t cook evenly and absorb too much water. In a large pot add enough cold water to leave an inch of water above the potatoes and bring to a boil. Once the water is boiling add in your salt, about 2 tablespoons and two crushed (not minced) garlic cloves and one bay leaf. Boil on a simmering heat for about 15-25 min until fork tender. Do not overboil or your potatoes will get a glue gummy consistency. Drain well and set aside. Season with salt and pepper to taste, 1 tsp Italian seasoning and mash the potatoes with a potato mashed or a potato ricer. Warm up a cup and half of whole milk and 1/2 stick of butter until melted and combined and begin slowly adding in the milk mixture and mixing into the potatoes until you get you desired consistency. Top off with melted butter and set aside loosely covered with foil.
For your scallops, wash them with cold water, remove any side tags and pat them completely dry with paper towels until fully dry. Season with salt and pepper to taste and heat up a pan with olive oil to high heat. Add in your scallops making sure you hear a good amount of sizzling and don’t touch them for 3-4 minutes until you see a crust form. Flip them over and allow them to cook for about another minute while seasoning the other side with salt and pepper to taste and then add in about 2 tablespoons of butter until melted and then throw in your minced garlic (about 3-4) and then lightly toss them until completely covered in the buttery, garlic sauce. Squeeze some fresh lemon juice and remove from the pan.
In the same pan quickly cook your washed asparagus adding in olive oil and butter if needed, and seasoning lightly with salt and pepper to taste and toss until you see a vibrant green color meaning they are done and remove from the heat.
Serve your dish by scooping a few spoonfuls of mashed potatoes onto your plate, place a few asparagus spears accross and then finally top off with your scallops, a fresh squeeze of lemon and a garnish of minced fresh chives. Serve immediately and enjoy!
𝐈 𝐡𝐨𝐩𝐞 𝐲𝐨𝐮 𝐞𝐧𝐣𝐨𝐲 𝐭𝐡𝐢𝐬 𝐫𝐞𝐜𝐢𝐩𝐞 𝐰𝐢𝐭𝐡 𝐲𝐨𝐮𝐫 𝐥𝐨𝐯𝐞𝐝 𝐨𝐧𝐞𝐬:)
𝐓𝐡𝐚𝐧𝐤 𝐲𝐨𝐮 𝐚𝐠𝐚𝐢𝐧 𝐟𝐨𝐫 𝐯𝐢𝐬𝐢𝐭𝐢𝐧𝐠 𝐦𝐲 𝐜𝐡𝐚𝐧𝐧𝐞𝐥, 𝐚𝐧𝐝 𝐰𝐚𝐭𝐜𝐡𝐢𝐧𝐠 𝐦𝐲 𝐯𝐢𝐝𝐞𝐨!👩🏻‍🍳