Pan-Seared Scallops & Lemon Butter Sauce
with Crème Fraîche Mashed Potatoes & Roasted Zucchini
Pan-Seared Scallops & Lemon Butter Sauce
Golden scallops pair with a silky lemon butter sauce, served over creamy crème fraîche mashed potatoes and tender roasted zucchini for a bright, elegant dinner.
Ingredients
For 2 servings
- 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
- 1 unit Zucchini
Additional Ingredients
- 2 tablespoon Butter
- 4 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories470
Protein20g
Carbs45g
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 alternative with a similar tang. If scallops aren’t an option, use another quick-cooking seafood such as shrimp, or choose a firm plant-based seafood-style substitute.
What to serve with it
Serve with a crisp green salad or garlicky green beans to keep the plate bright and balanced. A chilled white wine or sparkling water with lemon works well with the buttery seafood and soft potatoes.
