Roasted Scallops with Potato and Brown Butter Sage
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something elegant but totally doable on a weeknight. Scallops are naturally lean and packed with protein, so you get restaurant quality results without any guilt. The beauty of this recipe is how simple it really is: you've got maybe twenty minutes of prep, then everything comes together in under forty minutes total. Those crispy potatoes paired with tender roasted scallops and nutty brown butter sage sauce? It feels fancy enough for company, but honestly, it's so straightforward that you'll find yourself making it again and again. The whole thing comes together in one evening, and your kitchen will smell absolutely incredible.
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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