Sautéed Scallops with Yukon Gold Potatoes

4 tablespoons unsalted butter

1/3 cup olive oil

1/2 cup flour, for dusting

1/2 teaspoon salt

Fresh ground pepper to taste

1 clove garlic, chopped

1 1/2 pounds fresh scallops, sliced

1 medium shallot, peeled and finely chopped

1/2 cup heavy whipping cream

1/3 cup dry white wine

3 tablespoon fresh chopped parsley

1 medium Roma, tomatoes, finely diced

1 medium Yukon Gold potato thinly sliced with skin left on

3 tablespoons clover honey

In a medium-size skillet, heat butter and oil. Season flour with salt and pepper

and toss sliced scallops and it. Drop sliced potatoes of hot oil and sauté on both

sides until golden, about six minutes. Remove potatoes to serving platter with

slotted spoon. Drop scallops in hot oil and sauté very quickly, until golden,

about 4 minutes. Remove scallops and top sliced potatoes with the sautéed scallops.

Sauté shallots in the same oil five to six minutes. Do not brown. Pour out excess

oil from pan, and add white wine and honey. Stir over high heat until wine is reduced

by half. Add heavy cream. Pour around scallops and sprinkle on parsley and fresh

chopped tomatoes. Serve while hot with garlic mashed Yukon Gold potatoes

and sautéed fresh green beans.