Jamie Oliver's recipe for seared scallops and creamy mash involves frying scallops with sage leaves in butter and bacon grease and pairing them with creamy mashed potatoes. The recipe takes about 40 minutes to prepare and is available at JamieOliver.com.
Quarter about 14 ounces of peeled potatoes, and cover with cold salted water in a pot. Bring to a boil over high heat, and cook for 15 to 20 minutes until soft. Drain and let dry. Add the potatoes back to the pot with a knob of unsalted butter, 1/3 cup of milk and salt and pepper. Mash the potatoes until smooth, and cover.
Roughly cut a 2.5-ounce piece of thick-sliced bacon into lardons. Score 6 scallops on one side with criss-cross cuts about 1 centimeter deep. Lightly season the scallops with salt and set aside. Fry the bacon with some olive oil in a nonstick frying pan for about 2 minutes or until golden. Shift the bacon to the side of the pan, add a few leaves of fresh sage to the center, and cook for 1 minute until crisp.
Shift the sage aside, add a knob of butter and sear the scallops score-side down for about 2 minutes until golden. Flip halfway through to sear the other side. Take the pan off the heat, coat the scallops with a squeeze of fresh lemon juice and let it cook for 30 more seconds. Serve the scallops, bacon, sage and pan juices atop a scoop of mashed potatoes.