Every now and then, I crave a dinner that feels special without needing a dozen pots and pans or hours of prep. This is one of those recipes. Seared scallops with garlic mashed potatoes has that “restaurant feel” but is surprisingly quick to make at home.
The first time I made this, it was a rainy Sunday. I wasn’t in the mood for anything too fussy, and scallops happened to be on sale. I seared them, mashed some garlicky potatoes, and sat down with a plate that could have easily been served in a fancy bistro. That’s the kind of joy this recipe brings to the table — a little bit of elegance with very little effort.
Why This Dish Deserves a Spot on Your Dinner Table
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Quick but impressive: Scallops take just a few minutes to cook. Pair them with fluffy mashed potatoes and you have a meal that looks far more complicated than it is.
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Light yet satisfying: The scallops are tender and buttery, and the garlic mashed potatoes are creamy without being heavy.
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Perfect for any occasion: I’ve made this for quiet nights in and for guests, and it never fails to make people smile.
Seafood has a way of making dinner feel special, and this is one of the easiest ways to enjoy it at home.
The Simple Beauty of Scallops
A lot of people get nervous about cooking scallops, but honestly, they’re one of the easiest proteins to prepare. They need high heat, a little butter or oil, and just a few minutes on each side.
The trick is to let them get that beautiful golden crust without overcooking. When done right, they’re tender in the center with a delicate, buttery flavor that pairs perfectly with creamy potatoes.
Ingredients That Bring It All Together
This dish is simple, and every ingredient has a purpose.
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Scallops – Fresh or well-thawed frozen scallops work fine. I like to pat them completely dry before searing for that perfect crust.
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Butter – Helps the scallops brown beautifully and adds richness.
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Garlic – Sautéed in the potatoes for a mellow, cozy flavor.
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Potatoes – Yukon Gold or Russet are my favorites for mashed potatoes. They’re fluffy and creamy.
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Half and half & almond milk – A combination that makes the potatoes rich but not overly heavy.
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Salt and pepper – The simplest seasoning but so important for letting the natural flavors shine.
How I Cook This Dish at Home
STEP 1: PREP THE POTATOES
I start by boiling peeled and chopped potatoes in salted water until they’re fork-tender. Meanwhile, I warm butter and garlic in a pan until the garlic smells fragrant.
STEP 2: MASH WITH FLAVOR
Once the potatoes are drained, I mash them with the garlic butter, half and half, and almond milk. A little seasoning goes in, and I keep them warm while the scallops cook.
STEP 3: SEAR THE SCALLOPS
The pan needs to be hot. I pat the scallops dry, season them lightly, and place them in the pan without crowding. They sizzle and form a golden crust in about 2 minutes per side. I flip them once and finish with a small knob of butter.
STEP 4: BRING IT TOGETHER
I spread a bed of mashed potatoes on the plate, nestle the scallops on top, and give it a light drizzle of any leftover buttery pan juices. That little step makes it feel extra special.
Tips I’ve Learned Along the Way
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Dry scallops = perfect crust: Moisture is the enemy of that golden sear. I always blot them well with paper towels.
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Don’t move them too soon: Let the scallops sit undisturbed in the pan so they form a crust.
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Warm plates help: A simple trick — warm your plates before serving so the scallops don’t cool down too fast.
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Mashed potatoes can rest: I often make the potatoes first and keep them covered. They hold up beautifully while the scallops cook.
Making It Ahead and Storing Leftovers
This dish is best eaten fresh, but some parts can be prepped in advance.
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Potatoes: You can make the mashed potatoes earlier in the day and reheat gently with a splash of milk or cream.
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Scallops: I recommend searing these just before serving. Reheating scallops tends to make them rubbery.
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Storage: Leftover potatoes can be stored in the fridge for up to 3 days. Scallops can be stored for a day but are best eaten the same night.
How I Like to Serve It
I usually keep the plate simple — a bed of garlic mashed potatoes, seared scallops on top, and a sprinkle of chives or parsley for color.
For a fuller meal, here are a few ideas:
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A light side salad with lemon vinaigrette
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Roasted asparagus or green beans
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A crisp white wine or sparkling water with lemon
This combination is simple but makes the dinner feel like a treat.
Frequently Asked Questions
Can I use frozen scallops?
Yes, just thaw them completely and pat them dry before searing.
Why do my scallops steam instead of sear?
That usually happens if the pan isn’t hot enough or the scallops aren’t dry. High heat and a dry surface are key.
What kind of potatoes work best?
Yukon Gold or Russet potatoes make the fluffiest mash. I avoid waxy potatoes because they can turn gummy.
Can I make this dairy-free?
Yes. Use olive oil or a dairy-free butter substitute for the potatoes and searing.
Seared Scallops with Creamy Mashed Potatoes
Perfectly golden seared scallops paired with buttery mashed potatoes make a simple yet elegant dinner.
Ingredients
- 1.5 lbs scallops
- 4 tablespoons butter
- 1 cup chopped onion
- 2 cloves garlic, crushed (optional)
- 4 cups potatoes, cubed (white or red)
- 1 tablespoon olive oil
- 1 teaspoon salt (or more to taste)
- 2 cups milk
Instructions
- Bring a large pot of salted water to a boil and cook the cubed potatoes until fork-tender, about 10 minutes. Drain well, then return them to the pot. Mash the potatoes with half the butter, garlic (if using), salt, and milk until smooth and creamy. Keep warm.
- In a cast-iron skillet, warm olive oil and 1 tablespoon of butter over medium heat. Add the chopped onions, season lightly with salt and pepper, and sauté until soft and golden.
- Push the onions to the side of the pan, melt another bit of butter, and place the scallops in the center. Sear for about 45 seconds on each side, just until they turn from translucent to opaque and develop a golden crust.
- Spoon a generous serving of mashed potatoes onto each plate and top with 4 seared scallops. Garnish with the sautéed onions and a touch of melted butter if desired.
Notes
- Pat the scallops dry before searing to get that perfect golden crust.
- Use a hot skillet but avoid overcrowding the pan to keep them from steaming.
- Red potatoes give a creamier texture, but any variety works.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 563Total Fat 19gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 8gCholesterol 110mgSodium 1831mgCarbohydrates 56gFiber 4gSugar 11gProtein 44g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This dish reminds me that cooking seafood doesn’t need to feel complicated. A good pan, a handful of ingredients, and a bit of confidence are all it takes to create something that looks like a special occasion meal — even if it’s just a quiet dinner at home.
Searing scallops for the first time might feel like a big step, but once you do it, you’ll realize how simple and rewarding it is. Paired with creamy garlic mashed potatoes, it’s pure comfort on a plate.
