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

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.

Course Main Course

Cuisine german

Prep Time 5

Cook Time 35

Servings

Calories 622kcal

Author Kylie Mazon-Chambers

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
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

For the green apple slaw:

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

US Customary - Metric

Instructions

For the roasted 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.

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.

Notes

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.

Nutrition