Pan-Fried Scallops with a Brown Butter Sauce & Chunky Mash
Succulent pan-fried scallops paired with a rich and flavourful brown butter sauce, served atop a chunky mashed potato. Perfect for a special occasion or an elegant dinner, this recipe combines the delicate taste of scallops with the nutty and buttery flavours of the brown butter sauce to create a truly decadent meal. Whether you're a seasoned cook or a beginner.
Buy Dived King Scallops
What you’ll need
- 200g Dived king scallops
- 25g Hazelnuts
- 1 x Lemon
- 4 Large maris piper potatoes, chopped into bite-sized pieces
- Bunch of parsley
- 20g Capers
- 40g Clotted cream
- 2 Garlic cloves, crushed
- 40g Butter
- Salt & pepper
Let's Cook!
Step 1
Preheat the oven to 180°C/160°C (fan). Put the potatoes in a saucepan with a generous amount of water and a pinch of salt and bring to boil over a medium heat. Once boiling, reduce the heat to medium and cook for 12-15 minutes until fork-tender. One done drain and return to the pot to steam dry. Mash Roughly. Stir through the clotted cream, crushed garlic and season generously.
Step 2
While the potatoes are cooking, add the hazelnuts to a baking tray and put in the oven for 3-5 min or until toasted. Once toasted, set aside to cool slightly. Chop the parsley finely, including the stalks, then cut the lemons into wedges. Chop the cooled hazelnuts roughly.
Step 3
Pat the king scallops dry with kitchen paper. Heat a large frying pan with a drizzle of oil. Once very hot, add the scallops and cook for 2 mins on one side until golden brow, flip the scallops and cook for 1 minute further.
Step 4
Once the scallops are done, transfer them to a plate and return the pan to a medium heat with butter. Cook for 2-3 minutes until the butter starts to brown. Once brown, stir through the chopped parsley, juice of 1 lemon wedge and capers. Return the scallops to the sauce and cook for 30 seconds until warmed through. Serve with the mash and seasonal vegetables.
