Pan-Seared Scallops & Lemon Butter Sauce

🥘 Ingredients

• broccoli florets
  1 lb
• butter
  4 tbsp
• chili flakes
  1 tsp
• chives
  ¼ ounce
• creme fraiche
  4 tbsp
• garlic
  4 clove
• jumbo sea scallops
  1 lb
• lemon
  1 unit
• olive oil
  4 tsp
• paper towels
• pepper
• potatoes
  24 oz
• salt
• seafood stock concentrate
  2 unit
• smoked paprika
  1 tsp

🍳 Cookware

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

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. Dice potatoes into ½-inch pieces. Peel garlic ; finely chop half and leave the remaining whole. Cut broccoli florets into bite-size pieces if necessary. Thinly slice chives . Zest and quarter lemon .

   potatoes: 24 oz, garlic: 4 clove, broccoli florets: 1 lb, chives: ¼ ounce, lemon: 1 unit
2. 

   2

   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 minutes to ⏱️ 20 minutes . Reserve ½ cup potato cooking liquid, then drain with a strainer and return potatoes to pot. Mash with creme fraiche and butter ; use 1 TBSP butter for this recipe and 2 TBSP for 4 servings if desired. Add splashes of reserved potato cooking liquid as needed. Season with salt and pepper . Keep covered off heat until ready to serve.

   creme fraiche: 4 tbsp, butter: 4 tbsp, salt, pepper
3. 

   3

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

   olive oil: 4 tsp, chili flakes: 1 tsp
4. 

   4

   Meanwhile, pat jumbo sea scallops dry with paper towels . Season all over with half the smoked paprika (use all for 4 servings), salt, and pepper. Heat a large drizzle of olive oil in a large pan or nonstick pan over medium-high heat. Add scallops and cook until opaque and cooked through, ⏱️ 3 minutes to ⏱️ 5 minutes per side. Turn off heat; transfer scallops to a plate. Tent with aluminum foil to keep warm. Wipe out the pan.

   jumbo sea scallops: 1 lb, paper towels, smoked paprika: 1 tsp
5. 

   5

   Heat a drizzle of olive oil in the same pan over medium heat. Add chopped garlic and the lemon zest (half for this recipe; all for 4 servings). Cook until fragrant, ⏱️ 30 seconds . Add seafood stock concentrate , a big squeeze of lemon juice, and ¼ cup water (1⁄3 cup for 4 servings). Simmer until slightly reduced, ⏱️ 1 minutes to ⏱️ 2 minutes . Turn off heat; season with salt and pepper. Stir in 1 TBSP butter and some of the chives.

   seafood stock concentrate: 2 unit
6. 

   6

   Divide scallops, mashed potatoes, and broccoli among plates. Warm sauce and pour over scallops. Garnish with remaining chives and serve with leftover lemon wedges. Scallops are fully cooked when internal temperature reaches 145 degrees.