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
Scale
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.
