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

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!

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Cut potatoes into 1-inch cubes. Trim woody ends from asparagus. Mince garlic. Thinly slice chives. Zest and juice half the lemon; cut remaining half into wedges for serving.
2. Place potatoes in a medium pot with enough salted water to cover. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to pot.
3. Meanwhile, on a baking sheet, toss asparagus with a drizzle of olive oil, smoked paprika, chili flakes, salt and pepper. Roast until tender, 12-15 minutes.
4. Add crème fraîche and a splash of the seafood stock concentrate to the drained potatoes. Mash until smooth. Season with salt and pepper. Keep warm.
5. Pat scallops dry with paper towels. Season both sides with salt and pepper. Heat a large non-stick skillet over medium-high heat with a drizzle of olive oil. Sear scallops until golden brown, about 2-3 minutes per side. Transfer to a plate.
6. Reduce heat to medium. Add a pat of butter and minced garlic to the skillet. Cook until fragrant, about 30 seconds. Stir in remaining seafood stock concentrate, lemon juice and 2 tablespoons water. Simmer until slightly thickened, 1-2 minutes. Stir in chives and lemon zest.
7. Serve scallops over mashed potatoes with roasted asparagus. Drizzle lemon butter sauce on top. Garnish with extra chives if desired. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use frozen scallops?

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

What can I substitute for crème fraîche?

You can use sour cream or Greek yogurt, but the flavor will be slightly tangier.

Can I skip the chili flakes?

Yes, omit them for a milder dish. The smoked paprika alone adds nice flavor.