Recipe: Pan-Seared Scallops with Mashed Potatoes, Broccolini & Saffron Beurre Blanc
Scallops are one of those ingredients that don’t need much to shine. When they’re seared properly, they bring a natural sweetness and richness that’s hard to beat. For this dish, I paired them with creamy mashed potatoes, broccolini for a little bitterness and char, and a saffron beurre blanc that ties everything together. It’s also my first time making a saffron beurre blanc. It’s a simple plate, but one that feels balanced, comforting, and a little elevated at the same time.
Ingredients
Scallops
Large jumbo scallops
Salt and pepper
Neutral oil
Mashed potatoes
Potatoes, peeled and cubed
Butter
Cream or milk
Salt and pepper
Broccolini
Broccolini
Olive oil
Salt and pepper
Garlic
Saffron beurre blanc
White wine
Shallot
Saffron Threads
Cold butter
Salt
Ingredients for scallops with saffron beurre blanc
1. Preparing the mashed potatoes
Start with the potatoes since they take the longest. Drop the peeled and cubed potatoes into salted water and bring them to a boil. Let them cook until they’re completely tender, use a fork to slide through them to check if it’s done without resistance.
Drain them well and return them to the pot for a moment so any remaining moisture can cook off. Mash them with butter and a little warm cream until smooth and soft. Season with salt and keep them warm while you finish the rest of the dish.
Cubed potatoes for mashed potatoes
2. Cooking the broccolini
Heat a pan with a little olive oil over medium-high heat. Add the broccolini and let it cook until the stems are tender and the edges begin to blister slightly. Add a few thin slices of garlic. Finish with a squeeze of lemon and a pinch of salt.
Set the broccolini aside while you prepare the sauce.
Broccolini sautéing in skillet
3. Making the saffron beurre blanc
In a small saucepan toss in butter, let it melt then add minced shallot, and stir until fragrant. Then add white wine and let this simmer until most of the liquid has reduced and then add in saffron threads and stir until the sauce turns golden yellow.
Lower the heat and begin whisking in cold butter one piece at a time. As each piece melts it should emulsify into the sauce, turning it glossy and smooth. Strain the sauce.
Taste and season lightly with salt.
Finished saffron beurre blanc sauce
4. Searing the scallops
Pat the scallops completely dry, this step matters a lot. Season them with salt and pepper. Heat a pan until the oil shimmers. Place the scallops in the pan and DO NOT flip them too early. Let them sit until a deep golden crust forms on the bottom. Flip them once, add a small piece of butter to the pan, and spoon the melted butter over the scallops for another minute or so. They should remain tender inside.
Remove them from the pan immediately.
Bringing the plate together
Start with a spoonful of mashed potatoes on the plate and spread them into a soft oval. Arrange the broccolini alongside or leaning slightly on the potatoes. Place the scallops over the mash or just beside it. Spoon the saffron beurre blanc around the plate so the sauce frames the scallops rather than covering them.
Finish with a few chopped chives.
Pan seared scallops with saffron beurre blanc