If you are looking for a dish that exudes both elegance and comfort, the Pan-Seared Scallops with Mashed Potatoes Recipe is an absolute must-try. This delightful combination brings together the tender, golden-browned scallops with creamy, buttery mashed potatoes, creating a perfect balance of flavors and textures that will impress anyone at your dinner table. Whether you are planning a special occasion or just want to treat yourself to something extraordinary, this recipe makes for a simple yet luxurious seafood dinner that’s ready in just over half an hour.
Ingredients You’ll Need
These ingredients are straightforward but essential, each stage adding its own magic to the Pan-Seared Scallops with Mashed Potatoes Recipe. From the richness of butter to the delicate brightness of lemon, every component plays a part in delivering the perfect bite.
- 1 pound sea scallops (about 12 large): Choose dry-packed scallops for the best sear and sweet flavor.
- 1 tablespoon olive oil: Provides a high-heat cooking base without overpowering the scallops.
- 1 tablespoon unsalted butter: Adds richness and helps create a beautifully caramelized crust.
- Salt and black pepper to taste: Simple seasoning to enhance natural flavors.
- 1 teaspoon lemon juice: Finishes the scallops with a bright, fresh note.
- Chopped fresh parsley or chives for garnish (optional): Adds color and a subtle herbal touch.
- 2 pounds Yukon Gold potatoes, peeled and cubed: Their creamy texture makes for smooth, luscious mashed potatoes.
- 1/2 cup whole milk (warmed): Warmer milk blends better, keeping the potatoes silky.
- 1/4 cup heavy cream: For that indulgent, melt-in-your-mouth consistency.
- 4 tablespoons unsalted butter: Butter in mashed potatoes is what dreams are made of—lush and comforting.
How to Make Pan-Seared Scallops with Mashed Potatoes Recipe
Step 1: Prepare the Mashed Potatoes
Start by placing your peeled and cubed Yukon Gold potatoes in a pot of cold water with a good pinch of salt. Bringing them to a boil and simmering until fork-tender ensures the perfect softness without waterlogging. Once drained, the addition of warmed milk, cream, and butter to the hot potatoes turns them into a velvety, creamy dream. Mash them well, season with salt and pepper, and keep them warm until serving.
Step 2: Dry and Season the Scallops
Patting the scallops dry is a crucial secret for that iconic golden crust you desire. Removing the small side muscle ensures tenderness. Then, a simple sprinkle of salt and pepper prepares the scallops for a flawless sear.
Step 3: Sear the Scallops
Heat olive oil in a skillet over medium-high heat until it shimmers invitingly. Place scallops in a single layer, leaving space between them to avoid steaming. Let them sear undisturbed for 2 to 3 minutes to form that irresistible crust. Flip the scallops, add butter to the pan, and baste them for another minute or two until perfectly cooked and flavorful. Finish with a squeeze of lemon juice for a fresh kick.
Step 4: Plate and Garnish
Spoon a generous bed of mashed potatoes onto each plate, nestle the scallops on top, and drizzle with the buttery pan juices. A sprinkle of fresh parsley or chives adds a lovely pop of color and brightness that makes this Pan-Seared Scallops with Mashed Potatoes Recipe as delightful to look at as it is to eat.
How to Serve Pan-Seared Scallops with Mashed Potatoes Recipe
Garnishes
Fresh herbs such as finely chopped parsley or chives are a classic and simple way to elevate this dish. They add a fresh, grassy note that pairs beautifully with the richness of the scallops and potatoes. For an extra touch, a light sprinkle of lemon zest can uplift the flavors further.
Side Dishes
This dish is wonderfully complete on its own, but pairing it with a crisp green salad or lightly steamed asparagus creates a lovely contrast. The crispness and slight bitterness from these veggies balance out the creamy and buttery elements perfectly without overshadowing the star ingredients.
Creative Ways to Present
For a dinner party, try serving the scallops on individual spoons placed upon small dollops of mashed potatoes for a sophisticated appetizer twist. Another fun idea is to arrange the scallops in a circular pattern atop a smooth mound of potatoes, finished with a drizzle of browned butter and a sprinkle of edible flowers for an impressive, colorful plate.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the scallops and mashed potatoes separately in airtight containers to maintain their textures. Keep them refrigerated and consume within two days for the best taste.
Freezing
Mashed potatoes freeze well if stored properly in a sealed container. However, scallops do not freeze well once cooked, as their texture can degrade and become rubbery upon thawing. It is best to freeze raw scallops if needed and cook fresh when ready.
Reheating
Reheat mashed potatoes gently on the stovetop or microwave with a splash of milk to restore creaminess. For scallops, it is better to reheat briefly in a hot skillet covered with foil to warm without overcooking, but consuming them fresh is always preferred for peak flavor and texture.
FAQs
Can I use frozen scallops for this recipe?
While fresh, dry-packed scallops are ideal for the best flavor and sear, you can use frozen scallops if thawed completely and patted dry. Be sure they are fully thawed to avoid excess moisture that prevents browning.
What type of potatoes work best for mashed potatoes?
Yukon Gold potatoes are perfect due to their naturally creamy texture and buttery flavor. Russet potatoes work well too but can produce a fluffier mash, while red potatoes tend to be less starchy and denser.
How can I tell when scallops are done?
Perfectly cooked scallops will be golden on both sides and just opaque in the center. Overcooking makes them tough and rubbery, so aim for about 3 to 5 minutes total searing time depending on size.
Is it possible to add extra flavor to the mashed potatoes?
Absolutely! Roasted garlic, grated Parmesan cheese, or fresh herbs stirred into the mashed potatoes can add delicious depth and complexity without overwhelming the classic base.
Can this recipe be doubled for a larger group?
Yes, just increase the ingredient quantities accordingly. Be sure to sear the scallops in batches without overcrowding the pan to maintain a nice crust on each one.
Final Thoughts
This Pan-Seared Scallops with Mashed Potatoes Recipe is a perfect blend of simplicity and sophistication that will quickly become a favorite in your cooking repertoire. It’s approachable enough for weeknight dinners but impressive enough to serve guests without stress. I can’t wait for you to enjoy every buttery, tender bite of this delightful dish and make it your own with little personal touches. Happy cooking!
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Pan-Seared Scallops with Mashed Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Pescatarian
Description
This elegant Pan-Seared Scallops with Mashed Potatoes recipe features perfectly crusted sea scallops served atop creamy, buttery Yukon Gold mashed potatoes. Ready in just 35 minutes, it’s a quick and sophisticated seafood dinner that’s full of flavor and sure to impress.
Ingredients
For the scallops:
- 1 pound sea scallops (about 12 large)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Salt and black pepper to taste
- 1 teaspoon lemon juice
- Chopped fresh parsley or chives for garnish (optional)
For the mashed potatoes:
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 cup whole milk, warmed
- 1/4 cup heavy cream
- 4 tablespoons unsalted butter
- Salt and black pepper to taste
Instructions
- Prepare the mashed potatoes: Place the peeled and cubed Yukon Gold potatoes in a large pot. Cover with cold water, add a generous pinch of salt, and bring to a boil. Reduce heat to a simmer and cook for 12–15 minutes or until the potatoes are fork-tender. Drain thoroughly.
- Mash the potatoes: Return the hot potatoes to the pot and add warmed whole milk, heavy cream, and unsalted butter. Mash the potatoes until smooth and creamy. Season with salt and black pepper to taste. Cover the pot to keep warm while preparing scallops.
- Prepare the scallops: Pat the scallops very dry with paper towels to ensure a golden crust. Remove the small side muscle if still attached. Season both sides with salt and black pepper.
- Sear the scallops: Heat olive oil in a large skillet over medium-high heat until hot and shimmering. Add the scallops in a single layer, spaced apart, and sear undisturbed for 2–3 minutes until a golden crust forms. Flip each scallop, add the tablespoon of unsalted butter to the pan, and sear for another 1–2 minutes while basting with the melted butter.
- Finish the dish: Remove scallops from heat and drizzle with fresh lemon juice. Serve the scallops over a bed of creamy mashed potatoes, spooning any pan juices over the top. Garnish with chopped fresh parsley or chives if desired.
Notes
- Ensure scallops are very dry before searing to achieve the best crust.
- You can substitute Yukon Gold potatoes with russet or red potatoes for the mashed potatoes.
- For added flavor, incorporate roasted garlic or Parmesan cheese into the mashed potatoes.
