Seared Scallops Recipe
pomme purée, swiss chard, lemon-caper brown butter
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Ingredients
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For the Seared Scallops
For the Pomme Purée
For the Swiss Chard
For the Lemon-Caper Brown Butter
Method
For the Seared Scallops
- 1
Prepare the Scallops
Rinse the scallops under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.
- 2
Sear the Scallops
In a large skillet over medium-high heat, add the olive oil. Once hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
For the Pomme Purée
- 3
- 4
Mash the Potatoes
Drain the potatoes and return them to the pot. Add butter, heavy cream, and salt. Mash until smooth and creamy. Keep warm.
For the Swiss Chard
- 5
Prepare the Swiss Chard
Rinse the Swiss chard and remove the stems. Chop the leaves into bite-sized pieces.
- 6
For the Lemon-Caper Brown Butter
- 7
Make the Brown Butter
In a small saucepan, melt the butter over medium heat. Continue cooking until it turns golden brown and starts to smell nutty, about 5-7 minutes.
- 8
Add Capers and Lemon
Stir in the capers, lemon juice, and lemon zest. Cook for an additional 1-2 minutes, then remove from heat.
