Seared scallops & creamy mash

With crispy bacon & sage

Seared scallops & creamy mash

Seared scallops & creamy mash

Serves 2
Cooks In40 minutes
DifficultySuper easy
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
Recipe From

Jamie and Jimmy's Friday Night Feast

Tap For Method

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
Tap For Method
Recipe From

Jamie and Jimmy's Friday Night Feast

Tap For Ingredients

Method

  1. Juicy pan-seared scallops and salty, crisp bacon – this recipe is the perfect surf and turf marriage.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.