Seared Scallops with Arugula & Crispy Potatoes
Restaurant-quality seared scallops with a silky brown butter pan sauce, served over peppery arugula and roasted potatoes. Ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 1 lb dry-pack scallops (sea scallops, large)
- 1 lb potatoes (waxy, small or halved)
- 3 cups arugula
- 4 tbsp butter
- 1 whole lemon
- 1 whole shallot, minced
- ¼ cup dry white wine
- 1 tsp fresh thyme or tarragon (optional)
Instructions
- 1
Toss potatoes with 1 tbsp oil, salt, and pepper. Spread on a sheet pan and roast at 425°F for 18–20 minutes until golden.
- 2
Pat scallops dry with paper towels. Season both sides generously with salt and black pepper.
- 3
Heat 1 tbsp oil in a large skillet over high heat until it just starts to smoke, about 90 seconds.
- 4
Place scallops in the pan without moving them. Sear 90 seconds until golden brown, then flip once and sear another 60 seconds.
- 5
Remove scallops to a plate. Add shallot to the pan and cook 30 seconds until fragrant.
- 6
Pour wine into the pan and scrape up browned bits. Let it reduce by half, then whisk in 3 tbsp butter until silky, about 60 seconds.
- 7
Toss arugula with a squeeze of lemon juice, salt, and pepper. Divide between plates with roasted potatoes.
- 8
Top with seared scallops and spoon wine-butter sauce over. Garnish with lemon wedges and fresh herbs if desired.
Tools you’ll need
- sheet pan
- large skillet (12-inch)
- paper towels
- tongs or spatula
- whisk
- measuring spoons
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