Pan-Seared Scallops & Lemon Butter Sauce

🥘 Ingredients

• broccoli florets
  2 bunches
• butter
  3 tbsp
• chili flakes
  ½ tsp
• chives
  2 bunches
• crème fraîche
  ½ cup
• garlic
  4 cloves
• jumbo sea scallops
  1 lb
• lemon
  2 unit
• olive oil
  3 tbsp
• potatoes
  1 lb
• seafood stock concentrate
  1 unit
• smoked paprika
  1 tsp

🍳 Cookware

• medium pot
• baking sheet
• large pan
• aluminum foil

1. 

   1

   potatoes garlic chives lemon crème fraîche broccoli florets smoked paprika jumbo sea scallops seafood stock concentrate chili flakes olive oil butter

   potatoes: 1 lb, garlic: 4 cloves, chives: 2 bunches, lemon: 2 unit, crème fraîche: ½ cup, broccoli florets: 2 bunches, smoked paprika: 1 tsp, jumbo sea scallops: 1 lb, seafood stock concentrate: 1 unit, chili flakes: ½ tsp, olive oil: 3 tbsp, butter: 3 tbsp
2. 

   2

   Preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Peel garlic; finely chop half and leave remaining whole. Cut broccoli florets into bite-size pieces if necessary. Thinly slice chives. Zest and quarter lemon.
3. 

   3

   Place potatoes and whole garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender ⏱️ 15-20 minutes . Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with crème fraîche and 1 tbsp butter until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.
4. 

   4

   While potatoes cook, toss broccoli on a baking sheet with a drizzle of olive oil, a pinch of chili flakes, and salt. Roast on middle rack until tender and lightly browned ⏱️ 15-20 minutes .
5. 

   5

   Meanwhile, pat jumbo sea scallops dry with paper towels. Season all over with half the smoked paprika, salt, and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add scallops and cook until opaque and cooked through ⏱️ 3-5 minutes per side. Turn off heat; transfer to a plate. Tent with aluminum foil to keep warm. Wipe out pan.
6. 

   6

   Heat a drizzle of olive oil in same pan over medium heat. Add chopped garlic and half the lemon zest. Cook until fragrant ⏱️ 30 seconds . Add seafood stock concentrate, a big squeeze of lemon juice, and ¼ cup water. Simmer until slightly reduced ⏱️ 1-2 minutes . Turn off heat; season with salt and pepper. Stir in 1 tbsp butter and half the chives.
7. 7

   Divide scallops, mashed potatoes, and broccoli between plates. Top scallops with sauce. Garnish dish with remaining chives. Serve with remaining lemon wedges on the side.