Seared scallops with buttered artichokes & mashed Yukon Gold potatoes from Restaurant Favorites At Home: A Best Recipe Classic by Cook's Illustrated Magazine

  • shallots
  • chives
  • half and half cream
  • truffle oil
  • potatoes
  • butter
  • artichokes
  • sea scallops

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ericam on October 06, 2010

    Delicious. I had frozen artichokes, so I used those and cut down on the roasting time. Made a quick pan sauce for the scallops by deglazing the pan with white wine and adding cream and lemon juice.

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