Seared Scallops with Spinach and Crushed Potato Tower

Crushed buttery potatoes served with wilted spinach and pan-seared scallops for a refined, elegant seafood dish.

Quick Seafood Gluten Free Scallops Potato Spinach

Estimated Nutrition

Calories

922.5

kcal / serving

922.5 kcal total

Carbs

24.8g

per serving

24.8 g total

Fat

84.1g

per serving

84.1 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Unsalted Butter

for the potato tower

Unsalted Butter

for the spinach

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for the potato tower

Olive Oil

for the spinach

Olive Oil

for the scallops

Seafood

piece

Scallops

cleaned

Vegetables

100

New Potatoes

boiled until tender and drained

Spinach

fresh

Method

Combine butter, olive oil, and boiled potatoes in a bowl and season well.

Crush potatoes roughly with a spoon and press into a 5cm oiled chef's ring on a plate.

Melt butter and oil in a saucepan, add spinach, and cook until wilted.

Squeeze excess moisture from the spinach and season with salt and pepper.

Rub scallops with oil, season, and sear in a hot pan for two minutes per side.

Remove the ring from the potatoes and serve with spinach and scallops on top.