How to make: Pan-Fried Dived King Scallops with a Brown Butter Sauce & Chunky Mash

Succulent pan-fried scallops paired with a rich and flavourful brown butter sauce, served atop a chunky mashed potato. Perfect for a special occasion or an elegant dinner, this recipe combines the delicate taste of scallops with the nutty and buttery flavours of the brown butter sauce to create a truly decadent meal. Whether you're a seasoned cook or a beginner.
Ingredients
200g Dived king scallops
25g Hazelnuts
1 x Lemon
4 Large maris piper potatoes, chopped into bite-sized pieces
Bunch of Parsley
20g Capers
40g Clotted cream
2 garlic cloves, crushed
40g Butter
Salt & Pepper
Method
1) Preheat the oven to 180°C/ 160°C (fan). Put the potatoes in a saucepan with a generous amount of water and a pinch of salt and bring to boil over a medium heat. Once boiling, reduce the heat to medium and cook for 12-15 minutes until fork-tender. One done drain and return to the pot to steam dry. Mash roughly. Stir through the clotted cream, crushed garlic and season generously.
2) While the potatoes are cooking, add the hazelnuts to a baking tray and put in the oven for 3-5 min or until toasted. Once toasted, set aside to cool slightly. Chop the parsley finely, including the stalks, then cut the lemons into wedges. Chop the cooled hazelnuts roughly.
3) Pat the king scallops dry with kitchen paper. Heat a large frying pan with a drizzle of oil. Once very hot, add the scallops and cook for 2 mins on one side until golden brow, flip the scallops and cook for 1 minute further.
4) Once the scallops are done, transfer them to a plate and return the pan to a medium heat with butter. Cook for 2-3 minutes until the butter starts to brown. Once brown, stir through the chopped parsley, juice of 1 lemon wedge and capers. Return the scallops to the sauce and cook for 30 seconds until warmed through. Serve with the mash and seasonal vegetables.
Try our Dived King Scallops...
www.thefishsociety.co.uk/dive...
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