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Valentine's Pan-Fried Scallops, Brown Butter Sauce & Mash

Valentine's Pan-Fried Scallops, Brown Butter Sauce & Mash

Rating
4.5rating out of 5

(672 reviews from our customers)

Prep Time

25 min

Cuisine

French

Sizzle your king scallops until golden before making a rich brown butter sauce with fresh parsley and capers. Spoon the sauce over the velvety mash and asparagus spears for a touch of elegance.

Prep Time

25 min

Cuisine

French

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Capers
1 bag of capers (15g)
Cornish clotted cream
1 pot of Cornish clotted cream (40g) †
Hazelnuts
1 bag of hazelnuts (25g) †
fresh-parsley
5g parsley
British Asparagus2
120g asparagus spears
scallops
204g raw roe off king scallops †
Potatoes
4 white potatoes
You Will Need
Butter, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 bag of capers (15g)
  • 1 pot of Cornish clotted cream (40g)<span class="strong">†</span>
  • 1 bag of hazelnuts (25g)<span class="strong">†</span>
  • 5g parsley
  • 120g asparagus spears
  • 204g Raw, roe off king scallops<span class="strong">†</span>
  • 1 white potato
Typical Values per 100g per serving
Energy 648 kJ
156 kcal
1991 kJ
478 kcal
Fat
of which saturates
7.7 g
2.9 g
23.5 g
8.9 g
Carbohydrate
of which sugars
16.2 g
1.7 g
49.8 g
5.3 g
Fibre 2.1 g 6.6 g
Protein 7 g 21.4 g
Salt 0.48 g 1.48 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 bag of capers (15g)
capers, brine (water, salt), spirit vinegar
1 pot of Cornish clotted cream (40g)
Cornish cow's milk (100%)
1 bag of hazelnuts (25g)
hazelnut (100%)
5g parsley
flat parley (100%)
120g asparagus spears
Asparagus
204g Raw, roe off king scallops
scallops (Placopecten Magellanicus)( Mollusc) water, salt, stabiliser E451
1 white potato
potato
Allergens
  • Allergens highlighted by † (milk, nut, mollusc)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Pan-Fried Scallops, Brown Butter Sauce & Pomme Purée

Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4

Boil a kettle

Peel and chop the potatoes into bite-sized pieces

2 Pan-Fried Scallops, Brown Butter Sauce & Pomme Purée

Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

Re-boil a kettle

3 Pan-Fried Scallops, Brown Butter Sauce & Pomme Purée

While the potatoes are cooking, add the hazelnuts to a baking tray and put the tray in the oven for 3-5 min or until toasted

Once toasted, set aside to cool slightly

Chop the parsley finely, including the stalks, then cut the lemon[s] into wedges

Chop the cooled hazelnuts roughly

Pat the king scallops dry with kitchen paper

4 Pan-Fried Scallops, Brown Butter Sauce & Pomme Purée

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once very hot, add the scallops and cook for 2 min on one side, or until golden brown

Flip the scallops and cook for 1 min further or until cooked through

Tip: Your scallops are cooked when they turn opaque

5 Pan-Fried Scallops, Brown Butter Sauce & Pomme Purée

Return the potatoes to a low heat and mash until smooth

Stir through the clotted cream and season generously with salt

Keep covered until serving

6 Pan-Fried Scallops, Brown Butter Sauce & Pomme Purée

Trim the woody ends off the asparagus spears

Tip: Alternatively, bend the woody ends of the asparagus until they snap!

Add the trimmed asparagus spears to a separate pot of boiled water (just enough to cover them) with a pinch of salt, bring to the boil over a high heat and cook for 3-4 min or until tender

Once done, drain and return to the pan

7 Pan-Fried Scallops, Brown Butter Sauce & Pomme Purée

Once the scallops are done, transfer them to a plate and return the pan to a medium heat with 40g [80g] butter

Cook for 2-3 min or until the butter starts to brown

Once brown, stir through the chopped parsley, juice of 1 [2] lemon wedge[s] and capers – this is your brown butter sauce

Return the scallops to the sauce and cook for 30 secs until warmed through

8

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Serve the scallops over the mash with the asparagus spears to the side

Spoon over the brown butter sauce and garnish with the chopped hazelnuts and a lemon wedge

Enjoy!

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