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1
Place the potatoes in a 1-quart saucepan and cover with water.
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2
Bring the water to a boil and cook the potatoes until tender, about 15 minutes.
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3
Drain the potatoes and return them to the saucepan.
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4
Add the cream, 2 tablespoons of the butter, 1/4 teaspoon of the salt and the white pepper.
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5
Use a potato masher to mash the potatoes until smooth.
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6
Cover the pan with a lid and set aside until ready to use.
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7
Heat a 10-inch saute pan over medium-high heat.
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8
Season the scallops with the remaining teaspoon of salt and black pepper.
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9
Add the olive oil to the pan and place the scallops in the pan.
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10
Sear for 1 minute on the first side then add the remaining 1 1/2 tablespoons of butter to the pan.
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11
Continue to cook for about 30 more seconds and then turn over.
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12
Cook the scallops for 30 seconds on the second side and remove from the heat.
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13
To plate the dish, place half of the potatoes on a warmed plate and divide the scallops between them.
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14
Drizzle the basil oil around the plate and garnish with the chiffonade of basil.
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15
Serve immediately.
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16
In a small bowl combine 1 cup of ice with 1 cup of water and set aside.
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17
In a small saucepan bring 2 cups of water to a boil.
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18
Add the basil leaves all at once, stirring to make sure they are all submerged.
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19
Cook for 5 to 10 seconds, then remove by using a skimmer or slotted spoon.
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20
Transfer the leaves immediately to the ice bath.
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21
Remove the leaves from the ice bath and squeeze firmly in your hands to release as much liquid as possible.
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22
Transfer the leaves to a blender along with the olive oil and salt, and process until the leaves are finely pureed, about 1 to 2 minutes.
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23
Strain the basil oil through a fine sieve or coffee filter.
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24
Place the oil in a small bowl and cover with plastic wrap.
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25
Use the oil at room temperature, drizzled over salads, vegetables, sandwiches or grilled foods.
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26
Yield: about 1/2 cup basil oil
