Mains

Nov 19, 2019

Seared Scallops with Green Apple Slaw, Potatoes & Lemon Butter Sauce

Name: Seared Scallops with Green Apple Slaw, Potatoes & Lemon Butter Sauce
Prep time: 5 min
Cook time: 35 min
Ingredients: 1 pound multi-color peewee potatoes; 2 tablespoons extra-virgin olive oil; Kosher salt, (as needed); Freshly ground black pepper, (as needed); 2 tablespoons extra-virgin olive oil; 6 tablespoons unsalted butter chilled, (divided); 1½ 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; 2 large Granny Smith apples, (cored and cut into matchsticks); 1½ 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

Prep Time: 5

Cook Time: 35

BY: Kylie Mazon-Chambers

5 from 3 votes

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.

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

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These seared scallops with green apple slaw, roasted potatoes, and lemon butter pan sauce are a restaurant-quality seafood dinner that comes together in less than 45 minutes. Perfectly caramelized scallops are paired with crisp, tangy apple slaw and golden roasted potatoes, then finished with a rich, silky lemon butter sauce for balance and brightness. For more seafood-forward inspiration, check out my confit tuna salad sandwich for an elevated lunch option or these green curry scallops with corn if you’re looking for a global take on this versatile protein.

	Why You’ll Love This Recipe
	Restaurant-quality at home – Golden, perfectly seared scallops with a buttery pan sauce feel impressive but are surprisingly simple.
Balanced flavors and textures – Rich scallops, crisp apple slaw, and crispy potatoes create the perfect bite.
Weeknight-friendly elegance – Scallops cook quickly, making this ideal for a fast but elevated dinner.

Key Ingredients in This Recipe

Sea scallops – Large sea scallops are best for this recipe since they develop a beautiful golden crust when seared while staying tender in the center.
Peewee potatoes – These small, multi-color potatoes roast quickly and evenly, creating a crispy exterior and creamy interior that pairs perfectly with the scallops.
Butter – A combination of olive oil and butter is used to sear the scallops and create a rich, silky lemon butter pan sauce.
White wine – Dry white wine adds acidity and depth to the pan sauce, helping to balance the richness of the butter.
Lemon juice – Fresh lemon juice brightens the sauce and enhances the natural sweetness of the scallops.

A full ingredient list with exact amounts can be found in the recipe card below.

Pro Tip

Pat the scallops completely dry before cooking and avoid moving them once they hit the pan—this is the key to getting that deep golden crust instead of steaming them.

Swaps and Substitutions

Sea scallops: You can substitute with large shrimp or halibut, though cooking times will vary.
Peewee potatoes: You can use Yukon gold, fingerling, or baby red potatoes cut into bite-sized pieces.
Butter: You can reduce the amount slightly or swap part of it with additional olive oil, though the sauce will be less rich.
White wine: You can substitute with chicken broth plus a splash of extra lemon juice for acidity.
Lemon juice: Fresh is best, but bottled can be used in a pinch—just adjust to taste.

How to Make This Seared Scallops with Green Apple Slaw, Potatoes & Lemon Butter Sauce (Step-by-Step)

Roast the potatoes. Preheat oven to 400ºF (200ºC). 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.
Prep the scallops. 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.
Cook the scallops. 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.
Whisk in the creme fraiche. 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.
Make the 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.
Assemble and serve. 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 Riesling.

How to Serve Seared Scallops with Green Apple Slaw

As an elegant dinner: Plate scallops over the roasted potatoes with a generous spoonful of lemon butter pan sauce and a side of crisp green apple slaw.
With wine pairings: Serve with a dry Riesling or other bright, acidic white wine to complement the richness of the butter sauce and sweetness of the scallops.
For a restaurant-style presentation: Arrange potatoes as a base, top with scallops, and finish with slaw for height, color, and texture contrast.
For entertaining: Serve family-style with all components plated separately so guests can build their own bites.

How to Store Seared Scallops with Green Apple Slaw

Refrigerator: Store scallops, potatoes, slaw, and sauce separately in airtight containers for up to 2 days.
Scallops: Place in a shallow container lined with a paper towel to absorb excess moisture and maintain texture.
Lemon butter sauce: Store separately and reheat gently over low heat, whisking to recombine if separated.
Green apple slaw: Store undressed or lightly dressed and toss again before serving to maintain crunch.
Reheating: Warm scallops and potatoes in a skillet over low heat; avoid microwaving to prevent overcooking.

FAQ – Frequently Asked Questions

Can I make seared scallops with green apple slaw ahead of time?

You can prep most components in advance—roast the potatoes, make the slaw, and prepare the sauce—but sear the scallops right before serving for the best texture and flavor.

What’s the best way to get a perfect sear on the scallops

Pat scallops very dry, season just before cooking, and use a hot pan with a thin layer of oil. Avoid moving them so they develop a deep golden crust.

Can I substitute ingredients in this seared scallops with green apple slaw dish?

Yes—pear can replace green apple in the slaw, and baby potatoes or fingerlings can stand in for roasted potatoes if needed.

What wine pairs best with seared scallops with green apple slaw?

A dry Riesling or another crisp white wine works beautifully to balance the richness of the butter sauce and the sweetness of the scallops.

Other Recipes to Try

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