Pan-Seared Scallops with Heirloom Tomatoes, Mashed Potatoes and Meyer Lemon

Scallops aren’t just for fancy restaurants. In fact, since all they need to become delectably tender and browned is a quick sear in a pan, they might just be the perfect ingredient for a sophisticated yet simple meal at home. To continue the easy elegance theme, we’re adding toasted hazelnuts, heirloom tomatoes, a buttery potato mash and a few dashes of Meyer lemon-a fruit that’s a cross between a lemon and an orange and prized for its gently tart flavor.

This dish comes together in about 40 minutes and is naturally gluten-free. The key is to pat the scallops dry before searing to achieve that beautiful golden crust. Serve with lemon wedges on the side for an extra pop of brightness.

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Ingredients

16 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 ounce HazelnutsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit Meyer LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup MilkView ingredient guideLike ingredientDislike ingredient

8 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Adjust rack to middle position and preheat oven to 350°F. Peel potatoes, then cut into ½-inch cubes. Place in a medium pot with a pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, about 12 minutes. Drain, then return to pot.
2. Spread out hazelnuts on a baking sheet. Toast in oven until golden brown, 5-8 minutes. (Tip: Keep an eye on them-they can burn easily.) Transfer to a plate to cool, then roughly chop.
3. Meanwhile, halve, peel and mince shallot until you have 2 tablespoons. Halve tomatoes. Mince chives until you have ¼ cup. Cut lemon into wedges. After returning potatoes to pot, mash with a potato masher or fork. Stir in ½ cup milk. Season with salt and pepper. Tip: Add more milk, if needed, to achieve a creamy consistency.
4. Heat a large drizzle of oil in a medium pan over medium-high heat. Pat scallops dry with a paper towel, then season all over with salt and pepper. Add to pan and cook until browned and just firm, 3-5 minutes per side. Remove from pan and set aside, covered, to keep warm.
5. Reduce heat under pan to medium. Add a drizzle of oil and 1 tablespoon butter and allow butter to melt. Add minced shallot and tomatoes. Season with salt and pepper. Cook, tossing, until shallot is translucent and tomato is softened, 3-5 minutes. Stir in 1 tablespoon vinegar and half the minced chives. Cook until chives have just started to wilt, about 30 seconds more. Remove pan from heat.
6. Divide mashed potatoes between plates. Top with scallops, then spoon shallot and tomato mixture over top. Sprinkle with hazelnuts and remaining minced chives. Serve with lemon wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use regular lemons instead of Meyer lemons?

Yes, regular lemons work well. Meyer lemons are slightly sweeter and less acidic, but regular lemons will still add a bright flavor.

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. Cook for 3-5 minutes per side depending on thickness.

Can I make this dish dairy-free?

Yes, substitute the milk with unsweetened almond or oat milk and use a dairy-free butter alternative. The flavor will be slightly different but still delicious.