Pan-Seared Scallops & Lemon Butter Sauce
with Crème Fraîche Mashed Potatoes & Chili Roasted Asparagus
Pan-Seared Scallops & Lemon Butter Sauce
Sweet scallops get a golden sear and a bright lemon butter finish, served over creamy crème fraîche mashed potatoes with chili-roasted asparagus for a refined, flavorful 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
- 1 unit Seafood Stock Concentrate
- 1 teaspoon Smoked Paprika
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 2 tablespoon Butter
- 4 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories460
Protein20g
Carbs44g
Fat25g
Tags:
Calorie SmartFiber SmartLow Sugar
⚠️Allergens:
🐟Fish🥛Milk🦐ShellfishSwaps and substitutions
For dairy-free needs, swap the crème fraîche for a plain unsweetened plant-based yogurt or a dairy-free sour cream. If shellfish is an issue, use firm white fish or extra asparagus and potatoes in place of the scallops.
What to serve with it
Serve with a crisp green salad or a simple fennel slaw to add freshness and contrast to the rich, buttery flavors. A chilled Sauvignon Blanc or sparkling water with lemon also pairs nicely with the seafood and citrus notes.
