Seared Scallops with Manchego and Spring Onion Mash and Orange Butter Sauce

Pan-seared scallops served over a cheesy potato mash accompanied by a tangy, creamy orange butter reduction sauce.

Dinner Seafood Gourmet Scallops Manchego

Estimated Nutrition

Calories

915.4

kcal / serving

915.4 kcal total

Carbs

44.8g

per serving

44.8 g total

Fat

68.2g

per serving

68.2 g total

Protein

32.5g

per serving

32.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Red Wine Vinegar

Dairy

Manchego Cheese

grated

tbsp

Double Cream

Unsalted Butter

cold, cut into cubes

Fruits

piece

Orange

juice only

Liquids

150

Vegetable Stock

hot; chicken stock can be used as an alternative

OilsFats

tbsp

Olive Oil

for the mash

tsp

Olive Oil

for frying

Seafood

piece

Scallop

removed from shells

Vegetables

150

Potato

peeled and chopped

piece

Spring Onion

finely sliced

Method

Boil the stock in a saucepan and cook potatoes for 6-8 minutes until tender.

Add spring onions for the final 2 minutes of potato cooking time.

Drain the stock then mash potatoes and onions with cheese and olive oil.

Season the mash with salt and pepper to taste.

Simmer orange juice and vinegar in a small pan for 3-4 minutes to reduce.

Add cream and simmer for 3-4 minutes until slightly thickened.

Whisk cold butter into the hot sauce until smooth and glossy.

Heat oil in a non-stick frying pan and fry scallops for 1 minute per side.

Plate the mash, top with scallops, and drizzle with the orange butter sauce.