Nov 19, 2019

Seared Scallops with Green Apple Slaw, Roasted Potatoes & Lemon Butter Pan Sauce Paired with German Riesling

Prep Time: 5 mins
Cook Time: 35 mins
Seared sea scallops sit atop a bed of fresh and crunchy green apple slaw with roasted potatoes topped with a lemon butter pan sauce. The crisp and tart apples compliment the buttery sauce for a filling, yet light, autumn entrée.

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Seared Scallops with Green Apple Slaw, Roasted Potatoes & Lemon Butter Pan Sauce Paired with German Riesling

This post is sponsored by Wines of Germany USA

Seared sea scallops sit atop a bed of fresh and crunchy green apple slaw with roasted potatoes topped with a lemon butter pan sauce. The crisp and tart apples compliment the buttery sauce for a filling, yet light, autumn entrée.

In college one of my roommates had a kitschy albeit funny sign in the kitchen that said, “I cook with wine, sometimes I even put it in the food”. I couldn’t agree more, I love to have a glass of wine with dinner and in my hand while cooking, and it makes it that much more of a cathartic process.

Seared Scallops with Green Apple Slaw, Roasted Potatoes & Lemon Butter Pan Sauce Paired with German Riesling

When it comes to pairing wine with food, there’s probably no better wine than German Riesling. These scallops pair wonderfully with a dry style of German Riesling, an aromatic wine that balances fruity notes of fresh pear, crisp apple, and citrus with mouthwatering acidity. Though Germany produces a number of wine varieties, none are more famous than their Riesling!

I tasted two German Rieslings with this dish, and both complemented the apple slaw and held up to the rich buttery sauce well. The first was the 2017 Dr. L Riesling Dry from the Mosel region of Germany, and the second was the 2017 Von Winning “Winnings” Riesling from the Pfalz region. Did you know Germany has 13 official winemaking regions, all of which grow Riesling grapes?

Seared Scallops with Green Apple Slaw Paired with German Riesling-28.jpg

Back to the recipe! When scallops are ready to be turned, they will offer no resistance when being pulled from the pan. If they stick, leave them for a few seconds more until they easily release with a golden-brown crisp crust.

A good sear is achieved over medium-high heat – the pan should not be smoking but the scallops will cook quickly without drying out. When buying scallops look for sea scallops, as bay scallops and sea scallops are not the same.

Seared Scallops with Green Apple Slaw, Roasted Potatoes & Lemon Butter Pan Sauce Paired with German Riesling

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Prep Time 5 mins
Cook Time 35 mins
Serves 4

Ingredients:

For the roasted potatoes:

  • 1 pound multi-color peewee potatoes
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed

For the seared scallops with lemon butter pan sauce:

  • 2 tablespoons extra-virgin olive oil
  • 6 tablespoons unsalted butter chilled, divided
  • pound sea scallops
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • ½ cup dry white wine
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup crème fraiche

For the green apple slaw:

  • 2 large Granny Smith apples, cored and cut into matchsticks
  • cups shredded green cabbage
  • 2 tablespoons champagne vinegar
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon Dijon mustard
  • ½ teaspoon granulated sugar
  • ½ teaspoon kosher salt

Instructions:

For the roasted potatoes:

  • Preheat oven to 400ºF. Toss the potatoes in the olive oil and season with salt and pepper. Spread in an even single layer on an aluminum foil-lined baking sheet. Roast until golden brown, about 25 minutes. Set aside.

For the seared scallops with lemon butter pan sauce:

  • Heat a large sauté pan over medium heat, add the olive oil and heat through. Add 2 tablespoons of the butter and allow to melt. Pull the side muscle off the scallops if needed and pat the scallops dry with a paper towel and season on both sides with salt and pepper. Add to the pan and let cook, untouched, until the underside is golden-brown, about 3 to 4 minutes. Flip and cook for an additional 2 minutes. Remove the scallops from the pan and set aside.
  • Return the pan to heat and add the white wine. Simmer the wine until reduced by half then add the remaining butter to the pan, swirling until it melts. Add lemon juice and whisk in the creme fraiche.

For the green apple slaw:

  • Add the apples and cabbage to a medium mixing bowl. In a small bowl whisk together the vinegar, olive oil, Dijon, sugar and salt and pour over the slaw, tossing with your hands to combine.

For serving:

  • Divide the green apple slaw among serving bowls and top with the roasted potatoes. Arrange scallops on top and drizzle with the lemon butter pan sauce. Serve immediately, and I highly recommend you pair with a glass of German Riesling.

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