In a saucepot, boil the potatoes until tender, drain and let sit for 5 minutes.
While the potatoes are resting, put the heavy cream and the garlic into a saute pan and lightly simmer for about 5 minutes then strain the garlic out and add the cream to a large bowl.
Food Mill the potatoes into the same bowl as the cream and gently mix in the 1 tsp of butter into it until fully incorporated.
In a blender combine the rest of the butter with half of the shaved truffle and puree until smooth.
Add the olive oil to another pan and heat, add the scallops and sear 45 seconds per side.
Remove the scallops and add the truffle butter, let melt slightly and add the blanched broccolini, coat with the butter and cook until warmed through.
When you're ready to plate, add the potato to the bottom of each plate, then the broccolini and then the scallops.
Drizzle with the remaining butter from the broccolini pan and garnish with the remaining half of the truffle. Enjoy!!
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