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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.

QuickSeafoodGluten FreeScallopsPotatoSpinach

Estimated Nutrition

Per Serving Total
Calories 922.5 kcals 922.5 kcals
Carbohydrates 24.8 grams 24.8 grams
Fat 84.1 grams 84.1 grams
Protein 18.2 grams 18.2 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
25
g
Unsalted Butter
for the potato tower
25
g
Unsalted Butter
for the spinach
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
for the potato tower
15
ml
Olive Oil
for the spinach
15
ml
Olive Oil
for the scallops
Seafood
3
piece
Scallops
cleaned
Vegetables
100
g
New Potatoes
boiled until tender and drained
50
g
Spinach
fresh

Steps

  • 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.