Seared Scallops Recipe

Prepare scallops

Pat scallops very dry with paper towels. Remove and discard the small side muscle if present. Season both sides lightly with 1 tsp kosher salt and 1 tsp black pepper. If desired, toss scallops gently with 2 tsp flour for a light crust and to help browning; shake off excess.

Heat pan

Place a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat. Add 2 tbsp olive oil and heat until shimmering and just starting to smoke.

Sear

Working in a single layer (do not overcrowd — cook in two batches if necessary), add scallops to the hot pan, spacing them so they do not touch. Cook undisturbed for 1.5–2 minutes until a deep golden-brown crust forms. Flip each scallop and add 2 tbsp unsalted butter to the pan. Spoon the melted butter over the scallops and cook another 1–1.5 minutes until opaque in the center (total thickness will dictate exact time). Remove scallops to a warm plate.

Finish

Remove pan from heat, stir in 1 tbsp fresh lemon juice and 1 tbsp chopped parsley into the pan juices, then spoon over scallops before serving.

Boil potatoes

Place 1 lb redskin potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, 12–15 minutes depending on size. Drain well.

Smash and crisp

Preheat oven to 425°F (220°C). On a rimmed baking sheet, arrange drained potatoes and lightly press each potato flat with a potato masher or the bottom of a glass to about 1/2 inch thickness (they should stay in one piece). Dot with 2 tbsp butter and drizzle with 1 tbsp olive oil and sprinkle 1 tsp minced garlic, 1 tbsp minced chives, and 1/2 tsp black pepper evenly over the potatoes. Roast 20–25 minutes until edges are crisp and golden, flipping once halfway through for even browning.

Season and hold

Taste and adjust seasoning with an extra pinch of salt if needed. Keep warm until ready to plate.

Steam or sauté vegetables

For quick steaming: bring a pot with 1 inch of water and a steamer basket to a simmer. Add asparagus and baby carrots, cover, and steam 4–6 minutes until crisp-tender. For sautéing: heat 1 tbsp olive oil in a skillet over medium-high heat and add carrots first, cook 2–3 minutes, then add asparagus and sauté another 3–4 minutes until crisp-tender. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Finish

Transfer vegetables to a serving platter and finish with a squeeze of lemon from the wedges.

Divide smashed potatoes among 4 plates (or family-style). Place 3 scallops atop or alongside the potatoes per serving. Arrange the steamed/sautéed vegetables beside the potatoes. Spoon any reserved lemon-butter pan juices over scallops and garnish with additional chopped parsley if desired. Serve immediately with lemon wedges.