Pan-Seared Scallops with Lemon Butter Sauce, Crème Fraîche Mashed Potatoes and Roasted Asparagus

If you think perfectly cooked scallops are only achievable with a dinner reservation at a fancy restaurant, think again! Here, you’ll master the art of the perfect sear, cooking the scallops until they form a beautifully caramelized, golden crust. The garlic-lemon pan sauce that’s drizzled over top is also delicious swiped through bites of crème fraîche mashed potatoes and chili roasted asparagus. Our compliments to the chef… oh yeah, that’s you!

This elegant yet approachable dish brings together tender jumbo sea scallops, creamy mashed potatoes and vibrant roasted asparagus. The combination of flavors and textures will impress your guests and make any weeknight feel special.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

8 ounce Jumbo Sea ScallopsView ingredient guideLike ingredientDislike ingredient

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Peel garlic; finely chop half and leave remaining whole. Thinly slice chives. Zest and quarter lemon.
2. Place potatoes and whole garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with crème fraîche and 1 TBSP butter (2 TBSP for 4 servings) until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.
3. While potatoes cook, trim and discard woody bottom ends from asparagus. Toss on a baking sheet with a drizzle of olive oil, a pinch of chili flakes and salt. Roast on middle rack until tender and lightly browned, 10-12 minutes.
4. Meanwhile, pat scallops dry with paper towels. Season all over with half the paprika (all for 4 servings), salt and pepper. Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add scallops and cook until opaque and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate. Tent with foil to keep warm. Wipe out pan.
5. Heat a drizzle of olive oil in same pan over medium heat. Add chopped garlic and half the lemon zest (all for 4 servings). Cook until fragrant, 30 seconds. Add stock concentrate, a big squeeze of lemon juice and ¼ cup water (⅓ cup for 4). Simmer until slightly reduced, 1-2 minutes. Turn off heat; season with salt and pepper. Stir in 1 TBSP butter (2 TBSP for 4) and half the chives.
6. Divide scallops, mashed potatoes and asparagus between plates. Top scallops with sauce. Garnish dish with remaining chives. Serve with remaining lemon wedges on the side. Note: Scallops are fully cooked when internal temperature reaches 145°F.

Recipe Tips

FAQ

Can I use frozen scallops?

Yes, but thaw them completely and pat dry thoroughly before cooking to ensure a good sear.

What can I substitute for crème fraîche?

Sour cream or Greek yogurt can be used as a substitute, though the flavor will be slightly different.

How do I know when scallops are done?

Scallops are cooked through when they are opaque and firm and the internal temperature reaches 145°F.