Pan-Seared Scallops & Lemon Butter Sauce
with Crème Fraîche Mashed Potatoes & Roasted Asparagus
Pan-Seared Scallops & Lemon Butter Sauce
Tender scallops are seared until golden and finished with bright lemon butter, then served over crème fraîche mashed potatoes with roasted asparagus for an elegant, springy dinner.
Ingredients
For 2 servings
- 6 ounce Asparagus
- 1 teaspoon Chili Flakes
- ¼ ounce Chives
- 2 tablespoon Crème Fraîche
- 2 clove Garlic
- 8 ounce Jumbo Sea Scallops
- 1 unit Lemon
- 12 ounce Potatoes
- 1 unit Seafood Stock Concentrate
- 1 teaspoon Smoked Paprika
Additional Ingredients
- Butter
- Olive Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories480
Protein19g
Carbs45g
Fat25g
Tags:
Calorie SmartCarb SmartFiber SmartLow Sugar
⚠️Allergens:
🐟Fish🥛Milk🦐ShellfishSwaps and substitutions
For dairy-free needs, use a plant-based cream alternative in place of the crème fraîche and finish with olive oil instead of butter. If shellfish is an issue, swap the scallops for seared king oyster mushrooms or another meaty vegetarian protein.
What to serve with it
Serve with a simple green salad, warm crusty bread, or extra roasted vegetables to round out the plate. A crisp white wine or sparkling water with lemon also suits the bright, buttery flavors.
