Pan-Seared Jersey Scallops with Brown Butter Sauce, Jersey Royals & Asparagus

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.

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.

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.

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.

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).

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.