Seared Scallops with Lobster, Puree & Samphire
Pan-seared diver scallops with warm lobster meat, silky potato puree, and crisp samphire in brown butter. A 20-minute French bistro dinner that tastes like a special night.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 36g
Ingredients
- 6 count diver scallops, large
- 4 oz cooked lobster meat, chunks
- ¾ cup potato puree (warm, store-bought or homemade)
- 1.5 cup samphire (sea beans), fresh
- 3 tbsp butter, divided
- ½ count lemon
Instructions
- 1
Pat scallops dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Heat 1 tbsp butter in a large skillet over medium-high until foaming, about 60 seconds.
- 3
Sear scallops 90 seconds per side without moving. They should be golden-brown and opaque at the edges.
- 4
Transfer scallops to a plate. Add remaining 2 tbsp butter and samphire to the skillet; toss 1 minute until heated through.
- 5
Warm lobster meat in the pan with the samphire for 1 minute, then divide potato puree between two plates.
- 6
Arrange scallops, lobster, and samphire over puree. Squeeze lemon juice over top and serve immediately.
Tools you’ll need
- 12-inch stainless-steel or non-stick skillet
- paper towels
- tongs
- two dinner plates
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