Seared scallops & creamy mash

Name: Seared scallops & creamy mash
Total time: 40 min
Yield: 2
Ingredients: 400 g Maris Piper potatoes peeled; sea salt and freshly ground black pepper; 60 g piece of thick smoked bacon; 6 scallops shelled and trimmed; 2 knobs of unsalted butter; 75 ml semi-skimmed milk; olive oil; a few sprigs of fresh sage; ½ a lemon

With crispy bacon & sage

Gluten-freegf

“Juicy pan-seared scallops and salty, crisp bacon – this recipe is the perfect surf and turf marriage. ”

Serves 2

Cooks In40 minutes

DifficultySuper easy

Seafood Burns Night Specials Dinner for two Dinner Party Romantic meals Potato

Nutrition per serving

Calories 363 18%
Fat 21.3g 30%
Saturates 11.6g 58%
Sugars 3.2g 4%
Salt 1.5g 25%
Protein 7.9g 16%
Carbs 37.1g 14%
Fibre 2.6g -

Of an adult's reference intake

Jamie and Jimmy's Friday Night Feast

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Ingredients

400 g Maris Piper potatoes , peeled
sea salt and freshly ground black pepper
60 g piece of thick smoked bacon
6 scallops , shelled and trimmed
2 knobs of unsalted butter
75 ml semi-skimmed milk
olive oil
a few sprigs of fresh sage
½ a lemon

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Jamie and Jimmy's Friday Night Feast

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Method

Juicy pan-seared scallops and salty, crisp bacon – this recipe is the perfect surf and turf marriage.
Quarter the potatoes, halving any smaller ones, then place in a large pan and cover with cold salted water. Place over a high heat and bring to the boil, then cook for 15 to 20 minutes, or until tender.
Meanwhile, using a sharp knife, roughly chop the bacon into chunky lardons, roughly ½cm thick. Score the scallops in a criss-cross fashion about 1cm deep on one side, season with a pinch of salt, then set aside.
Drain and allow the potatoes to steam dry, then return to the empty pan with the milk, a knob of butter and a pinch of salt and pepper. Mash until smooth, then cover until needed.
Heat a splash of olive oil in a large non-stick frying pan over a medium heat, then add the bacon and fry for around 2 minutes, or until golden. Move the bacon to one side of the pan, then pick the sage leaves into the space. Cook for 1 minute, or until crisp, then move to the side of the pan along with the bacon. Add the remaining butter and the scallops, cut-side down, to the empty space. Cook for around 2 minutes, or until golden, turning halfway.
Remove from the heat, add a squeeze of lemon juice and toss to coat, allowing the scallops to cook in the hot pan for a further 30 seconds. Divide the creamy mash between plates, then spoon over the scallops, bacon, sage and any lovely juices from the pan, then tuck in.

Jamie and Jimmy's Friday Night Feast

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