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Pan-Seared Jersey Scallops with Brown Butter Sauce, Jersey Royals & Asparagus
A celebration of Jersey's finest ingredients! Succulent pan-seared Jersey scallops are served atop a bed of creamy Jersey Royal potatoes and tender asparagus, all drizzled with a nutty brown butter sauce.
Prep Time
20 minutes
Total Time
45 minutes
Calories
680 kcal
Difficulty
Easy
Equipment
3 items
Cost
£8.07/serving
Cuisine:
Main Ingredient:
Dietary:
Mood:
Ingredients
Servings
4
16Jersey Scallops(Fresh, dry-packed)
£24.00
750gJersey Royal Potatoes(Small, new potatoes)
£3.00
250gAsparagus(Fresh, local asparagus (seasonal))
£2.75
100gJersey Butter(Unsalted)
£1.50
1tablespoonFresh Lemon Juice(From 1/2 lemon)
£0.15
50mlJersey Milk(Full fat)
£0.10
2tablespoonsFresh Parsley(Chopped)
£0.40
2tablespoonsOlive Oil(For searing scallops)
£0.20
to tasteSea Salt
£0.05
to tasteBlack Pepper(Freshly ground)
£0.05
1cloveGarlic(Minced)
£0.10
Total Cost
£32.30
£8.07 per serving
Instructions
- 1.Prepare the Jersey Royals: Wash the Jersey Royal potatoes and place them in a saucepan. Cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until tender. Drain well.
- 2.Prepare the Asparagus: While the potatoes are cooking, trim the asparagus spears. Steam or blanch the asparagus for 3-5 minutes, until tender-crisp. Set aside.
- 3.Mash the Potatoes: Add the Jersey milk and a knob (approx. 25g) of the Jersey butter to the drained potatoes. Mash until creamy, seasoning with salt and pepper to taste. Stir in the minced garlic.
- 4.Make the Brown Butter Sauce: In a medium saucepan, melt the remaining Jersey butter (75g) over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns a golden brown color and has a nutty aroma (about 5-7 minutes). Be careful not to burn it. Remove from the heat and stir in the lemon juice and chopped parsley. Season with salt and pepper.
- 5.Sear the Scallops: Pat the scallops dry with paper towels. Season both sides generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, carefully add the scallops to the skillet, being careful not to overcrowd the pan. Sear for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
- 6.Assemble and Serve: Divide the mashed Jersey Royal potatoes among four plates. Top with the steamed asparagus and the seared scallops. Drizzle generously with the brown butter sauce. Serve immediately.
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My Notes
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Nutrition Information
Nutrition per serving (450g)
680 kcal / 2845 kJ
Carbs
43g
17% of RDA
Fat
42g
60% of RDA
Protein
45g
90% of RDA
Detailed Breakdown
Fibre
7 g
23% of RDA
Sugar
7 g
8% of RDA
Sodium
350 mg
15% of RDA
Saturated Fat
25 g
125% of RDA
Chef's Tips
Ensure the scallops are very dry before searing to achieve a good crust.
Watch the butter carefully while browning, as it can burn quickly. Reduce heat if needed.
Use fresh, seasonal produce for the best flavor.
For a richer sauce, add a splash of dry white wine to the brown butter sauce after removing it from the heat.
Cooking Equipment
Large Skillet
Medium Saucepan
Potato Masher
Wine Pairings
No wine pairing suggestions available for this recipe.
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