If you’re craving a dish that feels both fancy and totally homey, this Pan-Seared Scallops with Mashed Potatoes Recipe is going to be your new go-to. Juicy, golden scallops with that perfect caramelized crust sit atop luxuriously creamy mashed potatoes, creating a harmony of texture and flavor that’s simply irresistible. It’s a classic combination done right—simple ingredients that come together to deliver an elegant yet comforting meal that feels special without any fuss. Whether it’s a weeknight treat or a dinner party showstopper, this recipe hits every note with style and soul.
Ingredients You’ll Need
To make this Pan-Seared Scallops with Mashed Potatoes Recipe shine, you only need a handful of ingredients, each bringing something essential to the plate. These simple staples combine to create rich, satisfying flavors and a pleasing balance of textures and colors.
- 1½ pounds sea scallops: Make sure they’re well-patted dry for the best sear and remove the side muscle for tenderness.
- Salt and black pepper: The classic seasoning duo to enhance every ingredient’s natural flavor.
- 2 tablespoons olive oil: Provides a perfect, slightly fruity base for searing scallops to a golden crust.
- 1 tablespoon unsalted butter: Adds richness and helps create a luscious pan sauce with lemon juice.
- 1 teaspoon lemon juice: Brightens and balances the buttery flavor with a fresh zing.
- 1 teaspoon chopped fresh parsley: For a fresh, herbaceous garnish that adds color and aroma.
- 2 pounds Yukon gold potatoes: Their creamy texture and buttery flavor are ideal for smooth mashed potatoes.
- 4 tablespoons unsalted butter: Key for that rich, melt-in-your-mouth mashed potato consistency.
- ½ cup whole milk (warmed): To loosen the potatoes and keep them silky without cooling the mash.
- ¼ cup heavy cream: Gives the mash an indulgent, velvety finish.
How to Make Pan-Seared Scallops with Mashed Potatoes Recipe
Step 1: Prepare the Mashed Potatoes
Start by peeling and chopping the Yukon gold potatoes into evenly sized pieces to ensure they cook at the same pace. Boil them in salted water until fork-tender, usually around 15–20 minutes. Drain well and mash them while still hot, incorporating the butter, warmed milk, and heavy cream little by little for a consistent, creamy texture. Season generously with salt and pepper, then cover to keep warm while you cook the scallops.
Step 2: Dry and Season the Scallops
This is a crucial step you don’t want to skip—pat the scallops completely dry with paper towels. Moisture is the enemy of a perfect sear. Once dry, season both sides evenly with salt and freshly ground black pepper. This simple seasoning lets the natural sweetness of the scallops shine through and sets you up for that coveted golden crust.
Step 3: Pan-Sear the Scallops
Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully arrange the scallops in a single layer without overcrowding, which could cause steaming instead of searing. Let them cook undisturbed for 2 to 3 minutes until a beautiful golden crust forms, then flip and repeat on the other side until just opaque in the center. Resist the urge to overcook; scallops should be tender and slightly translucent inside.
Step 4: Finish with Butter and Lemon
Turn off the heat and immediately add the butter and lemon juice to the skillet. Spoon this glossy, tangy butter over the scallops to coat them with flavor and add a subtle richness. The warmth of the pan gently melts the butter and blends with the citrus for a luxurious finish.
Step 5: Plate and Garnish
Serve the warm mashed potatoes as a cozy bed for the scallops. Just before serving, sprinkle the chopped fresh parsley over the top for a splash of color and a hint of herbaceous brightness that complements the buttery seafood beautifully.
How to Serve Pan-Seared Scallops with Mashed Potatoes Recipe
Garnishes
A sprinkle of freshly chopped parsley is classic, but you can also experiment with finely grated lemon zest or a drizzle of high-quality extra virgin olive oil to add an aromatic touch. Microgreens or edible flowers add an elegant pop for special occasions and make every bite feel like a celebration.
Side Dishes
Since this recipe is wonderfully filling on its own, lighter side dishes work best. Try a crisp green salad with a tangy vinaigrette or simply steamed asparagus with a sprinkle of sea salt. Roasted cherry tomatoes or sautéed green beans add fresh, vibrant notes without stealing the spotlight.
Creative Ways to Present
Think about layering textures and colors when plating. Spoon the mashed potatoes into a neat mound or pipe them for a restaurant-style flourish. Arrange the scallops with a slight overlap or fan them out over the potatoes. Use a spoon to drizzle the buttery pan sauce artistically around the plate—it’s all about creating an inviting visual as much as a delicious bite.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers in an airtight container in the refrigerator for up to two days. Keep the mashed potatoes and scallops separate if possible to maintain the best texture, as scallops tend to become chewy when stored.
Freezing
While mashed potatoes freeze well and can be easily reheated, scallops do not freeze as successfully once cooked, as the texture suffers. If you want to freeze part of this dish, focus on the mashed potatoes only, tightly wrapped or in a freezer-safe container for up to 3 months.
Reheating
Reheat the mashed potatoes gently on the stove or in the microwave in short bursts, stirring occasionally to keep them creamy. For scallops, it’s best to reheat them quickly in a hot pan with a little butter or olive oil to avoid overcooking and drying them out. Alternatively, enjoy scallops cold as a salad topping if you prefer.
FAQs
Can I use frozen scallops for this recipe?
Yes, frozen scallops will work fine as long as you thaw them completely, pat them dry, and remove any excess moisture before cooking. Proper drying ensures you get that perfect sear and prevents steaming.
What if I don’t have Yukon gold potatoes?
You can substitute with russet potatoes, but Yukon golds are preferred for their naturally buttery flavor and creamy texture. Russets tend to be fluffier and might require more butter or cream for smoothness.
How do I know when the scallops are done?
Cook scallops until they develop a golden crust and are just opaque in the center, typically about 2-3 minutes per side depending on size. Overcooking makes them tough and rubbery, so watch closely.
Can I add garlic to the mashed potatoes?
Absolutely! Roasted or sautéed garlic added to the potatoes creates a wonderful depth of flavor. Stir it into the mash along with the butter for a luscious garlicky twist.
Is there a vegan alternative to this dish?
While scallops are seafood, you can experiment with king oyster mushrooms sliced thick to mimic the texture, then pan-seared similarly. Swap dairy for plant-based butter and milk to keep the mashed potatoes vegan-friendly.
Final Thoughts
This Pan-Seared Scallops with Mashed Potatoes Recipe is a shining example of how a handful of simple ingredients can come together to create a dish that feels both indulgent and approachable. Whether you’re cooking for yourself, loved ones, or guests, it’s a reliable way to impress with minimal effort. So gather your ingredients, bring out your skillet, and enjoy every perfectly seared, buttery bite of this unbeatable classic!
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Pan-Seared Scallops with Mashed Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A sophisticated and satisfying seafood dish featuring tender, pan-seared sea scallops served over creamy Yukon gold mashed potatoes. This recipe combines simple ingredients with elegant flavors, making it perfect for a special dinner or an impressive weekday meal.
Ingredients
Scallops
- 1½ pounds sea scallops (patted dry, side muscle removed)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon lemon juice
- 1 teaspoon chopped fresh parsley
Mashed Potatoes
- 2 pounds Yukon gold potatoes (peeled and chopped)
- 4 tablespoons unsalted butter
- ½ cup whole milk (warmed)
- ¼ cup heavy cream
- Salt and pepper to taste
Instructions
- Prepare the mashed potatoes: Boil the peeled and chopped Yukon gold potatoes in salted water for 15 to 20 minutes or until they are fork-tender. Drain the potatoes well and then mash them with butter, warm milk, and heavy cream until smooth and creamy. Season the mashed potatoes with salt and pepper to taste, then keep them warm while you prepare the scallops.
- Season and dry the scallops: Pat the sea scallops completely dry using paper towels to ensure a good sear. Season both sides generously with salt and black pepper.
- Pan-sear the scallops: Heat the olive oil in a large skillet over medium-high heat until shimmering hot. Add the scallops in a single layer, making sure not to crowd the pan. Sear the scallops without moving them for 2 to 3 minutes on one side until a golden-brown crust forms. Flip the scallops carefully and cook for another 2 to 3 minutes until the centers are just opaque and cooked through.
- Finish with butter and lemon: Turn off the heat and add the unsalted butter and lemon juice to the skillet. Spoon the melted butter and lemon mixture over the scallops to enhance their flavor and add richness.
- Plate and garnish: Serve the scallops atop a bed of the warm mashed potatoes. Garnish with the chopped fresh parsley and serve immediately to enjoy the dish at its best.
Notes
- For extra flavor, consider infusing the mashed potatoes with roasted garlic or adding a touch of parmesan cheese.
- Ensure the scallops are very dry before searing to achieve the perfect golden crust and avoid steaming.
