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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 322.9
  • Total Fat: 20.5 g
  • Cholesterol: 79.2 mg
  • Sodium: 990.8 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 1.3 g
  • Protein: 20.3 g

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Pan-Seared Scallops with a Yukon Gold Potato Mash and Basil Oil (Emeril)

Submitted by: DLR4499


Number of Servings: 4

Ingredients

    1 1/2 cups peeled, diced Yukon gold potatoes
    1/4 cup warm heavy cream
    3 1/2 tablespoons unsalted butter
    1 1/4 teaspoons salt
    1/4 teaspoon black pepper
    1 lb sea scallops
    4 teaspoons olive oil
    2 tablespoons chiffonade fresh basil leaves

Directions

Place the potatoes in a 1-quart saucepan and cover with water. Bring the water to a boil and cook the potatoes until tender, about 15 minutes. Drain the potatoes and return them to the saucepan. Add the cream, 2 tablespoons of the butter, 1/4 teaspoon of the salt and the white pepper. Use a potato masher to mash the potatoes until smooth. Cover the pan with a lid and set aside until ready to use.

Heat a 10-inch saute pan over medium-high heat. Season the scallops with the remaining teaspoon of salt and black pepper. Add the olive oil to the pan and place the scallops in the pan. Sear for 1 minute on the first side then add the remaining 1 1/2 tablespoons of butter to the pan. Continue to cook for about 30 more seconds and then turn over. Cook the scallops for 30 seconds on the second side and remove from the heat.

To plate the dish, place half of the potatoes on a warmed plate and divide the scallops between them. Drizzle the basil oil around the plate and garnish with the chiffonade of basil. Serve immediately.


Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user DLR4499.





TAGS:  Fish |

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