Seared Scallops with Faux Potatoes
This recipe sounds fancy, but it's really an easy weeknight meal in disguise. It is light, satisfying, delicate and buttery. The secret to the faux potatoes...a mixture of cauliflower and Yukon gold potatoes for a lighter, silkier, elegant version of mashed potatoes. The most important thing to focus on with this recipe is ensuring a good sear on the scallops without overcooking. Follow my instructions below and everything will be pure bliss, I promise;)
Ingredients
- 24 oz. sea scallops (not bay scallops)
- 1 tbsp. olive oil
- 1 tbsp. unsalted butter
- ½ tsp. black pepper
- ¾ tsp. salt
- 8 oz. snow peas
Faux Potatoes
- 1 head cauliflower, washed and trimmed (core removed)
- 2 large Yukon gold potatoes, peeled & quartered
- ¼ c. chicken broth
- 4 tbsp. unsalted butter
- 2 tbsp. milk
- 1 tsp. salt
- ¼ tsp. pepper
- pinch red pepper flakes
Instructions
- Bring a large pot of water to a boil, add potatoes and cauliflower. Cook until tender, about 7-10 minutes. Drain and transfer to food processor or blender.
- Add the rest of the ingredients for the faux potatoes into the food processor/blender and purée until smooth. Cover to keep warm.
- Pat scallops dry with paper towel. Sprinkle both sides with salt and pepper.
- Add butter and olive oil to large non-stick frying pan set to high heat, swirl to coat.
- When oil/butter mixture starts to smoke, add scallops being careful not to crowd. Cook on high heat until golden brown, about 2 minutes on the first side and 1 minute on the second side (time will vary depending on the size of the scallops). Do not stir, move or jiggle during the cooking process. The scallops need to cook undisturbed on each side in order to ensure a good sear. You are aiming for a ¼ in. crust on the outside, slightly translucent in the center.
- When the scallops are finished, transfer to a plate. Add snow peas to hot pan and sauté for 1-2 minutes.
- Serve dish by placing a couple spoons of faux potatoes on each plate, top with scallops, drop a few snow peas on top. Voila!
