Recipe serves 4 (3 scallops each)

Ingredients
3 Yukon gold potatoes
1 lb. butter
1 1/2 cups heavy cream
4 leeks
Salt & pepper for seasoning
12 scallops
4 tbs. Canola oil
2 cups sherry
1/2 cup arugula
6 tbs. olive oil
1 tbs. lemon juice

Creamed Leek Potatoes
Peel 3 Yukon potatoes and cut them into one inch cubes. Place them in a large pot of cold water and bring to a boil. In a separate pan, melt 1/2 lb. butter in 1 1/2 cups heavy cream. Separately, julienne the whites of 4 leeks and sweat them in 2 tbs. of butter and 2 tbs. of olive oil until tender.

When potatoes are fork tender, strain them out of the water. Place the potatoes in a large mixing bowl and with a hand blender begin to whip while slowly adding the cream and butter mixture until completely incorporated. Stir in leeks and season with salt and pepper to taste.

Scallops
Take the scallops out of the fridge 30 minutes before you are ready to cook them. Season them on both sides with salt and pepper. Heat a large pan on the stove and add 4 tbs. of canola oil and 2 tbs. of butter. When the butter is melted put the scallops in the pan to sear, cook for 2 minutes on each side.

Sherry Sauce
Place 2 cups of sherry in a small sauce pot on medium heat, reduce until just under a half cup is remaining.

Arugula Salad Garnish
Toss ½ cup of arugula into a bowl and drizzle with 2 tbs. of olive oil, 1 tbs. of lemon juice and a pinch of salt and pepper.

Presentation
To plate this dish, place a spoonful of creamed leek potatoes down on the plate and drag the spoon toward yourself. Place the seared scallops directly down the middle of the potatoes. Take the tossed arugula and place small bunches on top of each scallop.

Drizzle the reduced sherry across the dish. Enjoy!