Pan-Seared Scallops & Lemon Butter Sauce
with Crème Fraîche Mashed Potatoes & Roasted Broccoli
Pan-Seared Scallops & Lemon Butter Sauce
Seared scallops get a bright lemon butter finish, served over creamy crème fraîche mashed potatoes with tender roasted broccoli for an elegant, balanced dinner.
Ingredients
For 2 servings
- 8 ounce Broccoli Florets
- 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
- 2 tablespoon Butter
- 4 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories510
Protein22g
Carbs47g
Fat26g
Tags:
Calorie SmartFiber SmartLow Sugar
⚠️Allergens:
🐟Fish🥛Milk🦐ShellfishSwaps and substitutions
For a dairy-free plate, swap the creamy topping and butter-based sauce elements for olive oil or a plant-based cream with lemon. If you need to avoid shellfish, use firm white fish or king oyster mushrooms in place of the scallops.
What to serve with it
A crisp green salad or simple buttered green beans fit well beside the rich scallops and tangy sauce. Crusty bread is also handy for soaking up any extra lemon butter.
