Pan-Seared Scallops
with Heirloom Tomatoes, Mashed Potatoes, and Meyer Lemon
Pan-Seared Scallops
Sweet, tender scallops are seared until golden and served with creamy mashed potatoes, juicy heirloom tomatoes, and bright Meyer lemon for a fresh, elegant dinner.
Ingredients
For 2 servings
- ¼ ounce Chives
- 1 ounce Hazelnuts
- 4 ounce Heirloom Grape Tomatoes
- 1 unit Meyer Lemon
- ½ cup Milk
- 8 ounce Scallops
- 1 unit Shallot
- 1 tablespoon White Wine Vinegar
- 16 ounce Yukon Gold Potatoes
Additional Ingredients
- 1 tablespoon Butter
- Pepper
- Salt
- 1 tablespoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time40m
Calories510
Protein24g
Carbs45g
Fat24g
Tags:
Gluten-freeCalorie SmartFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🥛Milk🦐ShellfishSwaps and substitutions
For dairy-free, swap the milk in the potatoes for unsweetened oat or almond milk, or use a little olive oil for richness. For a tree-nut-free version, leave out the hazelnuts and finish with extra chives or lemon zest for crunch and brightness.
What to serve with it
A crisp green salad or sautéed asparagus adds freshness and keeps the plate light. Warm crusty bread or a simple grain pilaf can help soak up the citrusy juices without overshadowing the scallops.
