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

Imagine perfectly caramelized scallops with a golden crust, drizzled with a bright garlic-lemon butter sauce. This dish brings restaurant elegance to your home kitchen, paired with velvety crème fraîche mashed potatoes and smoky chili-roasted zucchini. It’s a complete meal that feels indulgent yet approachable.

The secret to the perfect sear lies in patting the scallops dry and using high heat. The lemon butter sauce comes together in minutes and the sides are simple but flavorful. Whether you’re cooking for a special occasion or a weeknight treat, this recipe will make you feel like a professional chef.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

8 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Dice the potatoes into 1-inch cubes. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15 minutes.
2. While the potatoes cook, slice the zucchini into half-moons about 1/2-inch thick. Toss with 1 tsp olive oil, smoked paprika, chili flakes, salt and pepper. Spread on a baking sheet and roast for 12-15 minutes until tender and lightly charred.
3. Pat the scallops dry with paper towels and season with salt and pepper. Heat 2 tsp olive oil in a non-stick skillet over medium-high heat. Sear scallops for 2-3 minutes per side until golden brown and opaque. Remove from skillet and set aside.
4. Reduce heat to medium. Add the remaining 1 tsp olive oil and minced garlic to the skillet. Cook for 30 seconds until fragrant. Add the seafood stock concentrate, juice of half the lemon and 2 tbsp butter. Stir until melted and combined. Simmer for 1 minute.
5. Drain the potatoes and return to the pot. Mash with crème fraîche, salt and pepper to taste. Stir in half the chopped chives.
6. Slice the remaining lemon half into wedges. Serve the scallops over the mashed potatoes, drizzle with lemon butter sauce and garnish with remaining chives and lemon wedges. Serve the roasted zucchini on the side.

Recipe Tips

FAQ

Can I use frozen scallops?

Yes, but thaw them completely in the refrigerator overnight and pat dry very well before cooking.

What can I substitute for crème fraîche?

Sour cream or Greek yogurt mixed with a little milk can work, but the flavor will be slightly different.

How do I know when scallops are cooked?

Scallops are done when they are opaque and firm to the touch, with a golden-brown crust on each side. Avoid overcooking, as they can become rubbery.