Roasted Scallops with Potato and Brown Butter Sage
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Succulent pan-seared scallops served atop crispy roasted potato cubes, finished with nutty brown butter and aromatic sage for an elegant yet simple dish.
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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