No, these are not scallops. Just one of France's most popular potato dishes, fondant potatoes.

No, these are not scallops. Just one of France's most popular potato dishes, fondant potatoes. They are seared potatoes that are cooked in butter, herbs, and stock to make a fine dining but potato, typically served in restaurants. But I'll show you how you can make it at home. Start by slicing potatoes into 1-inch circles and use a ring mold to cut out a circle shape. Cover those with water for 20 minutes to remove excess starch, then thoroughly pat them dry and season with salt and pepper. You need them dry to get a good sear, or they will stick to the pan. For the cooking, in a pan over medium heat add avocado oil and sear the potatoes until they are golden brown. This takes around 3 minutes and we're only searing on the first side. Once they're golden, flip them over and decrease the heat to low. We are now going to sear in butter, rosemary, garlic, and thyme, which will flavor the potatoes. Once the butter is fully melted and bubbling, stir in the chicken stock so the liquid comes up half the side of the potatoes. Bring that up to a simmer and make sure you season with salt. A lot of people skip the seasoning of the liquid and the potatoes will then taste boring. Bring that up to a simmer and then pop in a 400 degree oven for 20 minutes to cook through. It results in a soft, fluffy, and flavorful potato. Trust me, you can make these fine dining potatoes at home if you follow this recipe. So go to my website to get this recipe and comment if you have any questions on how to make fondant potatoes.