You know those splurgy restaurant scallops that taste SO divine? We’ll be making them in our own kitchens this week. And it turns out, scallops are not hard to make AT ALL. The original recipe I took inspiration from uses shrimp instead of scallops, so of course you could use shrimp instead if you’d rather.
But scallops were a fun deviation from our usual weeknight fare, and our kiddo was a fan, too (though he mostly enjoyed the bread dipped in this fabulous sauce!)
If you’ve never had scallops, think of them as having a texture somewhere between shrimp and cod— firm but tender, with a sweet flavor all their own.
The shallot in this dish picks up another element of sweetness, which is balanced by the garlic and smoothed out with the cream. It’s just so good, you guys!
Buttery Sea Scallops with Spring Vegetables (a modified recipe from Food & Wine)
Cooking time: 35 minutes
Serves: 4
For Dietary Restrictions
Gluten free: this meal is gluten-free (just get gluten-free bread, if you want it!)
Dairy free: use olive oil instead of butter; skip the cream (but in that case, absolutely do not skip the wine!)
Kids Can Help
Wash the potatoes, measure and drain the peas
Ingredients
5 cups of water
2 tablespoons plus 1 tsp. kosher salt
8 small baby gold potatoes, cut into 1/4-inch-thick slices (about 3 cups)
1 ½ cups frozen peas
3 Tbsp unsalted butter
1 medium shallot, finely chopped (about ⅓ cup)
4 medium garlic cloves, finely chopped (about 4 tsp.)
⅓ cup dry white wine or vermouth
1 lb scallops, thawed
1 cup chicken broth
¼ cup heavy cream
⅓ cup chopped fresh dill, fresh tarragon, or fresh parsley for serving
Crusty bread for serving
Directions
Step 1
Wash the potatoes and cut into slices ¼ inch thick. (You can slice the bread and mince whatever fresh herbs you’re using now, too!)
Step 2
Measure out the peas and soak in a few cups of cold water to thaw, then drain and set aside.
Step 3
In a 12 inch skillet, bring 5 cups of water to a boil over medium-high. Stir in 2 tablespoons of salt. Add the sliced potatoes and cook, stirring occasionally, until just tender, 5 to 7 minutes. (Meanwhile, move on to step 4). Once tender, drain the potatoes in a colander and set aside.
Step 4
Peel and mince the shallot and garlic; drain and rinse the scallops and pat dry with paper towels.
Step 5
Empty the skillet and wipe it dry. Add the butter to the skillet and heat over medium-high until butter is melted. Add shallot, garlic, and 1/2 teaspoon salt and cook, stirring often, until mixture is fragrant and softened, 2 to 3 minutes. Using a spatula or slotted spoon, scoop the shallots and garlic out of the pan and set aside in a small bowl, leaving as much butter as you can in the pan.
Step 6
Add the scallops to the remaining butter and cook on one side for 2-3 minutes without moving. Sprinkle with the remaining ½ tsp of salt, then flip over and cook for 2-3 more minutes. Add 1 /3 cup of wine and bring to a simmer for 1-2 more minutes, then return the garlic and shallot to the pan along with the cream, chicken broth, potatoes, and peas. Bring to a simmer, then turn off the heat. Serve immediately with slices of crusty bread and chopped fresh herbs.