Roasted Scallops with Potato and Brown Butter Sage
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Roasted Scallops with Potato and Brown Butter Sage combines tender sea scallops with golden roasted potatoes, finished with a fragrant brown butter and sage sauce. This elegant dish comes together in just 55 minutes total, with 20 minutes of preparation and 35 minutes of cooking. It suits anyone looking for a restaurant quality meal that is simple enough for a weeknight dinner.
Ella x
Ingredients
- ¾ kglarge sea scallops(patted dry)
- ¾ kgrusset potatoes(cut into 3/4-inch cubes)
- 3 tablespoonsolive oil
- 4 tablespoonsbutter(divided)
- 12fresh sage leaves
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(zested and halved)
- 2 tablespoonsvegetable oil(for searing)
Detail level
Instructions
- 1
Preheat oven to 425°F. Toss potato cubes with olive oil, half the salt, and half the pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy, stirring halfway through.
Tip: Don't overcrowd the pan; use two baking sheets if needed for even browning.
- 2
While potatoes roast, pat scallops thoroughly dry with paper towels and season both sides with remaining salt and pepper. Allow them to sit at room temperature for 10 minutes.
Tip: Dry scallops are essential for achieving a proper golden crust.
- 3
Heat vegetable oil in a large skillet over medium-high heat until just smoking. Working in batches, sear scallops for 2-3 minutes per side until golden. Transfer to a plate.
Tip: Don't move the scallops while searing; let them develop a crust undisturbed.
- 4
In the same skillet, reduce heat to medium and add 2 tablespoons of butter with the minced garlic. Toast for 30 seconds until fragrant.
Tip: Watch the garlic carefully to avoid burning.
- 5
Add sage leaves and remaining 2 tablespoons butter, swirling occasionally until butter turns golden brown with a nutty aroma, about 3-4 minutes.
Tip: Brown butter will smell rich and toasty; this is the ideal moment to use it.
- 6
Return scallops to the skillet for 30 seconds to coat in brown butter sauce. Squeeze fresh lemon juice over everything.
Tip: The acidity of lemon brightens the rich butter sauce beautifully.
- 7
Divide roasted potatoes among four plates and arrange seared scallops on top. Drizzle with brown butter sage sauce and garnish with lemon zest.
Tip: Serve immediately while scallops are still warm and potatoes are crispy.
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