Brandade with Seared Scallops and a Grapefruit Relish - Clearwater

Ingredients

• ¾ lb Yukon gold potatoes
• 1 cup 2 % milk
• ¼ cup water
• 8 thyme sprigs
• 1 bay leaf
• 9 white peppercorns
• 1 clove garlic, crushed
• ½ lb smoked sablefish
• ½ cup heavy cream
• 4 tbsp extra-virgin olive oil
• 3 tbsp olive oil
• 2 ruby grapefruits
• ½ Thai chili, finely chopped
• ¼ cup finely diced red onion
• ¼ cup finely diced yellow onion
• 1 tbsp brown sugar
• 2 tbsp red wine vinegar
• 8 large scallops, muscle removed
• 4 tbsp olive oil
• Chervil to garnish