North Atlantic Sea Scallops Recipe

Prepare scallops

Pat the scallops dry with paper towels. Remove and discard the small side muscle if present. Season both sides lightly with 1 1/2 tsp Kosher salt and 1/2 tsp freshly ground black pepper.

Make lemon-basil white-wine butter

In a small saucepan over low heat, combine 4 tbs unsalted butter, 1 tbs extra-virgin olive oil, 1 tsp minced garlic, 2 tbs fresh lemon juice, 1 tsp lemon zest, 3 tbs dry white wine, and 2 tbs chopped fresh basil. Warm gently until butter melts and liquids are combined, about 2–3 minutes. Do not boil. Remove from heat and stir in the 2 tsp drained capers and set aside.

Prepare feta-parmesan panko crust

In a small bowl, mix 3 tbs panko breadcrumbs, 2 tbs freshly grated Parmesan, and 2 tbs crumbled feta. Toss to combine. If mixture seems dry, add a teaspoon of the warm lemon-basil butter to moisten slightly.

Arrange scallops and tomatoes

Preheat broiler with rack about 6 inches from heat source. Place scallops in a single layer in a shallow ovenproof baking dish or on a rimmed baking sheet lined with foil. Scatter 1 cup halved grape tomatoes around the scallops. Spoon about half of the lemon-basil white-wine butter over the scallops and tomatoes, dividing it roughly evenly.

Top and broil

Evenly sprinkle the feta-parmesan panko mixture over each scallop, pressing lightly so it adheres. Broil until topping is golden and scallops are opaque and firm to the touch, about 6–8 minutes, rotating pan once halfway through for even browning. Watch closely to avoid burning the panko. Internal scallop temp should be ~120–125°F if using a thermometer.

Finish and serve

Remove from broiler and immediately spoon remaining warm lemon-basil butter and any pan juices over scallops and tomatoes. Garnish with an extra pinch of chopped basil and a grind of black pepper. Serve hot.

While scallops are cooking, place 1.5 lb cut red-skinned potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp Kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Drain potatoes well and return to the hot pot. Add 3 tbs unsalted butter, 1/2 cup whole milk, and 2 tbs sour cream. Mash to desired consistency (leave some texture for 'mashers'). Stir in 1 tbs chopped fresh chives, 1 tsp Kosher salt, and 1/2 tsp freshly ground black pepper. Keep warm until serving.

Toss 8 asparagus spears (or trimmed green beans) with 1 tsp olive oil, 1/2 tsp Kosher salt, and 1/4 tsp freshly ground black pepper on a baking sheet. Roast in the oven at 425°F (220°C) for 8–10 minutes, or sauté in a hot skillet 3–5 minutes until crisp-tender. If roasting, you can do this while scallops rest after broiling.

Finish with a squeeze of the lemon wedge just before plating.

Place a generous scoop of red skin mashers on each plate. Arrange 3 scallops per plate with grape tomatoes and spoon pan juices over them. Add the fresh veggies alongside. Garnish with additional chopped basil or chives as desired and serve immediately.