Scallops and Potatoes with Lime Sauce
Start the yellow potatoes first, then give dry sea scallops a quick golden sear. Fresh lime and butter turn the skillet drippings into a glossy sauce for both.
Recipe link
Prep time15 min
Cook time25 min
Total time40 min
- Course
- Main Course
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 340
Ingredients
Scallops and Potatoes
- 1 ¼ pounds large dry-packed sea scallops — about 12, side muscles removed
- 1 ½ pounds small yellow potatoes
- salt — for cooking water and seasoning
- 1 tablespoon neutral high-heat oil
- 3 tablespoons butter — cold, cut into pieces
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest — finely grated
- 1 pinch black pepper — freshly cracked
- 1 tablespoon scallions — thinly sliced
Instructions
- Cook the Potatoes: Scrub the potatoes well and place them into a medium saucepan. Cover with cold water by about 1 inch and season the water with salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer 18–20 minutes until a paring knife or fork slides easily into the centers. Drain well and let stand 2 minutes. Once cool enough to handle, halve the potatoes, cover, and keep warm.1½ lb potatoes, salt
- Prepare the Scallops: While the potatoes cook, remove the small side muscle from each scallop when present. Arrange the scallops between layers of paper towels and pat very dry. Let stand 10 minutes, then pat dry again. Season both sides lightly with salt immediately before cooking.1¼ lb scallops, salt
- Sauté the Scallops: Heat a 12-inch heavy stainless-steel or cast-iron skillet over medium-high heat for about 2 minutes. Add the oil. When the oil is shimmering, add the scallops in a single layer, leaving space between each one. Work in two batches if necessary. Cook without moving 2–3 minutes until the bottoms are deeply golden and release easily from the skillet. Turn and cook 1–2 minutes more until the scallops are opaque through the center and just firm. Transfer the scallops to a warm serving platter with the potatoes.1 tbsp oil, 1¼ lb scallops
- Make the Lime Butter Sauce: Remove the skillet from the heat and let it settle for about 30 seconds. Add the lime juice and return the skillet to low heat. Scrape up the browned bits and cook 15–30 seconds. Remove from the heat. Add the butter one piece at a time, swirling the skillet until each piece melts and the sauce looks glossy. Stir in the lime zest and cracked black pepper. Taste and add salt only if needed.3 tbsp butter, 2 tbsp lime juice, 1 tsp lime zest, black pepper, salt
- Finish and Serve: Spoon the lime butter sauce evenly over the scallops and warm potatoes. Sprinkle with the sliced scallions and serve immediately.1 tbsp scallions
Notes
- Scallops: Use large dry-packed sea scallops when available. They contain less added moisture and brown more readily than wet-packed scallops. At this weight, you will usually have about 12 large scallops, but the exact count will vary.
- Potatoes: Choose small yellow potatoes of similar size so they finish cooking at the same time. Cooking them whole helps them hold their shape; halving them while warm gives the sauce more surface to coat.
- Searing: Use a heavy skillet and leave space between the scallops. Cook in two batches when necessary. Do not move the scallops until a golden crust forms and they release easily from the pan.
- Lime Butter Sauce: Keep the heat low when adding the lime and remove the skillet from the heat before swirling in the butter. If the butter sizzles aggressively, let the skillet cool a little longer.
- Make Ahead: The potatoes may be cooked earlier the same day and rewarmed gently. Dry and sear the scallops and make the lime butter sauce immediately before serving.
- Storage and Reheating: Refrigerate leftovers within 2 hours and use within 3 days. Reheat once, gently but thoroughly, until the food reaches 165°F. The scallops will become firmer when reheated. Freezing is not recommended for the best texture.
- Serving Suggestions: Pair with Lemon Green Beans or Spinach Salad.
Nutrition (Approximate Per Serving)
Yield
4 servings — Serving size: About 3 large scallops with potatoes
- Calories
- 340
- Carbohydrates
- 36 g
- Protein
- 21 g
- Fat
- 13 g
- Saturated Fat
- 6 g
- Cholesterol
- 60 mg
- Sodium
- 860 mg
- Fiber
- 2.5 g
- Total Sugars
- 1 g
Equipment
- Medium saucepan
- Heavy skillet (12-inch; stainless steel or cast iron.)
- Measuring cups and spoons
- Paper towels
- Microplane (A fine grater is an acceptable alternative.)
- Paring knife
- Tongs (A thin spatula is an acceptable alternative.)