Boil potatoes in plenty of salted water. When they are soft, mash them using a potato ricer and, when they are still hot, beat them with hot cream and melted butter with a whisk, adding parmesan from time to time.
Then, put the speck on a plate and bake it to make it crispy.
In the meantime, cook the scallops in a pan with garlic, mushrooms, rosemary, a trickle of oil, salt and pepper.
To serve, alternate scallops with crispy speck, purée flakes and sautéed mushrooms.
Speck Alto Adige I.G.P.
