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Pan-Fry

Seared Scallops with Lemony Potatoes
Ingredients
Quick-cooking scallops make a special weeknight meal in minutes. Be sure to pat them very dry for the best sear.
1 1/2 cups packed baby spinach
1 lemon
12 sea scallops
1 Tbsp. olive oil
1 Tbsp. unsalted butter
1 (24-oz.) package store-bought mashed potatoes
2 Tbsp. chopped fresh chives (optional)
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Seared Scallops with Lemony Potatoes

Seared Scallops with Lemony Potatoes

Seared Scallops with Lemony Potatoes
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:5 minutes
  • Cook Time:10 minutes
directions
Place spinach in a microwave-safe bowl along with 1 tablespoon water. Cover with vented plastic wrap and microwave until starting to wilt, 30 seconds to 2 minutes. Grate zest from lemon onto wilted spinach and set aside.
Remove small side muscles from scallops, then pat dry with paper towels. Season on both sides with salt and pepper.
In a 12" skillet, heat oil over high. Add scallops and cook until golden brown, 2 to 3 minutes. Turn scallops over and reduce heat to medium-high. Add butter to the skillet. Cook scallops until golden brown on bottoms, occasionally spooning melted butter over, another 2 to 3 minutes. Transfer scallops to a plate.
Prepare mashed potatoes according to package directions. Divide potatoes and wilted spinach among 4 plates. Top with scallops. Squeeze juice from lemon over scallops. Garnish with the chives, if desired.
Source: Hannaford fresh Magazine, December 2024
 
 
 
 
 
 
 
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