Seared Diver Scallops with Root Vegetable Mash

4.73 from 11 votes

Seared Diver Scallops with Root Vegetable Mash

Perfect for a special occasion, the root vegetable mash and herb sauce compliment the seafood in this dish. Use fresh diver scallops to get a good sear.

Course Main Course

Cuisine American

Keyword scallops, valentines day

Dietary Restrictions Gluten-Free, Low-Carb, Paleo, Pescatarian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 192.77kcal

Author Lisa Lotts

Equipment

heavy bottomed skillet
tongs
whisk

Ingredients

FOR THE SEARED SCALLOPS RECIPE:

1 pound dry scallops preferably U10-15
2 teaspoons olive oil or a neutral oil
1 tablespoon unsalted butter
¼ cup all purpose flour
1 teaspoon kosher salt
½ teaspoon black pepper

FOR THE WHITE WINE SAUCE:

⅓ cup white wine
1 tablespoon lemon juice
1 tablespoon parsley minced
1 tablespoon unsalted butter
salt and pepper to taste

Instructions

FOR THE SEARED SCALLOPS RECIPE:

Pat 1 pound dry scallops with paper towels to remove any excess moisture (they should already be mostly dry).
Combine ¼ cup all purpose flour, 1 teaspoon kosher salt and ½ teaspoon black pepper in a small bowl; whisk to blend. Set aside.
Dip the flat side of the shellfish lightly into the flour mixture to coat one side; flip and coat the other; transfer to a platter.
Heat a heavy-bottomed pan over medium-high heat. Once the pan is hot, add 2 teaspoons olive oil and 1 tablespoon unsalted butter. When the butter starts to bubble, place the scallops, flour side down, into the hot pan and cook for 2 minutes.
Flip them with a pair of tongs and cook for an additional two minutes. Transfer the scallops to a serving plate.

FOR THE WINE SAUCE:

Deglaze the pan with ⅓ cup white wine. Cook, stirring and scraping the bottom of the pan to dislodge any browned bits. Reduce the wine by about half, stirring occasionally, about 2 minutes.
Add 1 tablespoon lemon juice and t1 tablespoon unsalted butter; whisk to emulsify. Season with salt and pepper to taste and stir in the 1 tablespoon parsley.
Drizzle the butter and wine sauce over the scallops to serve. Add an additional sprinkle of parsley if desired.

Video

Notes

Store leftover scallops in the refrigerator for up to 3 days.
Reheat the shellfish in the microwave in 20-30 second bursts, being careful not to cook them, but rather just to rewarm the seafood.
I recommend reheating the pan sauce in a small saucepan rather than the microwave, as it can break. Heat, stirring constantly. If the sauce breaks, whisk in a small pat of butter until it emulsifies again.
Do not freeze the seared scallops recipe.

Nutrition