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Seared Scallops with Lemony Potatoes

This sophisticated supper comes together in minutes thanks to quick-cooking scallops and store-bought mashed potatoes. Be sure to pat the scallops very dry to get the best sear.

Serves 4
304 calories per serving


> 1 (9 oz) pkg ready-to-microwave spinach
> 1 lemon
> 12 sea scallops
> 1 tbsp olive oil
> 1 tbsp butter
> 1 (24 oz) pkg Nature's Promise® Yukon Gold Mashed Potatoes
> 2 tbsp chopped fresh chives


Microwave the spinach according to package directions. Grate the zest from the lemon and set aside.
Remove small side muscles from the scallops, then pat dry with paper towels. Season on both sides with salt and pepper.
In a 12-inch skillet, heat the oil on high. Add the scallops and cook 2–3 min., until golden brown. Turn scallops over and reduce heat to medium-high. Add the butter to the skillet. Cook scallops another 2–3 min., until golden brown on bottoms, occasionally spooning melted butter over. Transfer scallops to plate.
Prepare the mashed potatoes according to package directions. Stir in reserved lemon zest and wilted spinach. Divide among 4 plates. Top with scallops. Squeeze juice from lemon over scallops. Garnish with the chives.

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