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1
Preheat oven to 350 degrees F.
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2
Cut the bacon in quarters and put it and the and mustard in a food processor and puree until a smooth paste consistency.
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3
Coat scallops with puree.
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4
Using a frying pan, sear the scallops in a little oil.
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5
Place scallops in the oven and bake for 8 to 10 minutes.
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6
Remove scallops and allow to rest for 2 minutes before serving.
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7
Place creme fraiche mashed potatoes on each of 4 plates and top each with 4 scallops.
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8
Prepare the creme fraiche ahead of time by combining 1 cup of the heavy cream with 1/2 cup of the sour cream, cover with plastic wrap and let stand at room temperature for 12 to 24 hours.
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9
Stir well and refrigerate for 4 hours.
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10
Place the potatoes in a pot, cover with cold water, and add salt.
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11
Bring to a boil and cook potatoes for 20 to 25 minutes, and drain.
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12
With an electric mixer, beat the potatoes with the cream cheese, the remaining sour cream, and 2 tablespoons of heavy cream, garlic, house seasoning, and seasoned salt.
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13
Stir in the butter and onions.
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14
Place the mashed potatoes in a lightly greased 2-quart round casserole, spoon the creme fraiche on top, and sprinkle with chives.
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15
Bake until potatoes are hot, approximately 20 to 30 minutes.
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16
Mix ingredients together and store in an airtight container for up to 6 months.
