Seared scallops are one of those dishes that may look or sound fancy but are in fact super easy to pull. Their delicate texture and subtly sweet taste with a hint of umami makes them extremely versatile. Here I paired seared scallops with creamy potato mash and a rich mushroom sauce. A little creativity with plating, and you’ve got yourself a quick restaurant-quality midweek dinner!
The Flavour Affair:
Scallops + Butter + Mashed Potatoes + Wild Mushrooms + Garlic + Tarragon + Thyme + Parsley
The essence of this recipe is a rich and fragrant mushroom sauce made with soaking water from wild mushrooms. Earthy and buttery, it shares sweet undertones with both scallops and mashed potatoes, creating a delicious, enticing meal.
Scallops: you can use both fresh or frozen scallops. If using frozen, it’s best to thaw them in the fridge overnight. Otherwise you can defrost them under cold running water (keep the plastic packaging on). Medium-size meaty scallops are my favourite.
Butter: you can sear scallops in either oil or butter. In this recipe I prefer butter because of its complementing sweet flavour and velvety texture.
Mashed Potatoes: smooth and creamy texture of mashed potatoes accentuates the delicate, mellow nature of the dish.
Wild Mushrooms: you don’t need actual mushrooms in this recipe – just the soaking water. It retains all the intense flavours and is indispensable for sauces or soups. Whenever you make something with dried mushrooms (like this Wild Mushrooms Pasta or Chicken in Creamy Mushroom Sauce), refrigerate or freeze the soaking water for future use.
Garlic: cooked garlic imparts a sweet creaminess and a recognizable aroma that adds depth and warmth to the sauce.
Herbs: I am using tarragon, thyme and parsley in this recipe. This combination has elements of savory and earthy (thyme), fresh and peppery (parsley) and herbaceous and slightly sweet (tarragon). Used sparingly, they make the overall flavour more interesting without overpowering the dish.
Optional ingredients:
For a bit more sophistication, add a splash of white truffle oil.
Preparation tips for Seared Scallops with Mashed Potatoes and Wild Mushroom Sauce:
- You need soaking water from dry mushrooms for the sauce. Soak 30g dried wild or porcini mushrooms in 1l of water for at least 30 minutes. Drain the water through a fine mesh to get rid of dirt and sand. Refrigerate or freeze for future use. Not sure what to do with mushrooms? Try this Wild Mushrooms Pasta recipe!
- Rinse the scallops thoroughly to get rid of all tiny pieces of sand. Remove the muscle as you do (a small firmer knob on the side).
- If you are concerned over butter burning, you can use a combination of butter and olive oil for searing.
- Use flour to thicken the sauce. To avoid lumps, knead butter with the flour before adding it to the pan. Stir well over low heat until the flour is fully incorporated.
- For the garlic to release its flavour, crush it lightly by pressing with the flat side of a knife blade.
- When searing the scallops, make sure there is at least 5cm space between each one of them. Scallops will release water, and overcrowding the pan will prevent them from searing nicely.
- It is easy to overcook the scallops. Sear them over medium-high heat for 2 minutes on one side until golden, then flip over and sear for another minute. Gently cut though with a knife – they should be slightly raw inside. That ensures a delicate, melt-in-your-mouth texture.
- For the mash, I like to use butter and a little cooking cream. Yes, it’s on a heavier side, but oh-so-luscious and creamy!
- Chop fresh tarragon and parsley and use them for garnish instead of adding to the sauce. This way you can enjoy their flavours while being able to adjust the intensity to your liking.
Looking for more scallops recipes? Check out this delicious and comforting Scallops and Bacon Linguine!
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Seared Scallops with Mashed Potatoes and Wild Mushroom Sauce
Ingredients
- 12 medium scallops
- 30 g butter
- 1 tbsp oil
For the potato mash:
- 4 medium potatoes
- 50 g butter
- 1/4 cups double cream
- 1 tsp salt
For the sauce:
- 2 cups soaking water from dry wild mushrooms see notes
- 100 g butter divided
- 1 tbsp flour
- 4 garlic cloves, lightly smashed
- 2 sprigs of fresh thyme
- 1/2 tsp salt
- 2 tsp white truffle oil
For garnish:
- 1 tbsp each fresh chopped tarragon and parsley
Instructions
- Start by preparing the potatoes. Peel them, cut into quarters and boil for 15-20 minutes until soft.
- Drain, add 50g butter and a splash of double cream and mash until smooth.
- Check for consistency and add more double cream if desired. Season with salt to taste.
To make the sauce:
- Melt 50g butter in a pan, add garlic and thyme sprigs and fry for 2-3 minutes until fragrant.
- Knead the remaining 50g butter with 1 tbsp flour. Add half of it to the pan and stir until the flour dissolves.
- Add the soaking water and salt and simmer for 10 minutes.
- Discard the aromatics and continue to simmer the sauce until slightly reduced. You can adjust the thickness by adding more butter and flour mixture or water to the sauce.
- Once the sauce has reached the desired consistency, add a splash of white truffle oil (if using), give it a good stir and remove from the heat.
To cook the scallops:
- Wash thoroughly and remove the muscle. Pat dry.
- Melt 30g butter in a pan and add 1 tbsp oil. Turn the heat up to medium-high.
- Add the scallops and sear for 2 minutes until golden. Make sure there is at least a 5cm gap between the scallops. If they are too close together, the juices they release will prevent the scallops from searing nicely.
- Flip, turn the heat up and sear for 1 minute on the other side. The scallops should be slightly raw inside.
- Divide the potato mash between four plates and arrange 3 scallops on top. Drizzle over the warm mushroom sauce and garnish with fresh chopped herbs.
Notes
- Soak 30g dry wild or porcini mushrooms in 1l water at room temperature. Strain the water through a fine mesh to get rid of dirt and sand. Refrigerate or freeze for future use in soups or sauces.
