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Seared Scallops with Cider Sauce and Mashed Potatoes

Seared scallops with cider sauce and mashed potatoes is a seafood dish for 4 people, ready in 35 minutes, rated easy, for about €7.50 per person. The key to success is searing the scallops fast in a very hot pan so they brown without releasing water, and reducing the cider until it mellows the cream.

Tonight, treat yourself to scallops seared golden in the pan, deglazed with cider, a touch of cream, and silky mashed potatoes.

Seared Scallops with Cider Sauce and Mashed Potatoes
Total time
35 min
Difficulty
Easy
Cost per person
€7.50
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Scallops have a texture you won't find anywhere else, tender yet slightly firm, as long as you don't overcook them. The dry cider, reduced with shallot, adds a fruity edge that wakes up the cream without overpowering the scallop's delicate flavor. The mashed potatoes, made smooth with butter and hot milk, soak up that sauce and bring the whole plate together.

This is a dish for a Sunday night or for having people over without spending hours in the kitchen, since the scallops only need four minutes to cook. Mon Chou keeps this one for evenings when you want to treat yourself as a couple or among adults, since kids aren't always fans of shellfish. Fall and winter are the best seasons to find fresh scallops and good dry cider.

The ingredients

4 people

Fish counter

  • Sea scallops 16

Fruits and vegetables

  • Potatoes 1 kg
  • Shallot 1
  • Chives 6 sprigs

Pantry

  • Dry cideroften in the pantry 20 cl
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 15 cl
  • Butter 80 g
  • Milk 15 cl

Allergens Mollusks, Lactose

The step by step recipe

  1. Cook the peeled potatoes in salted water, then mash them with 40 g of butter and the hot milk. 20 min

    Pass them through a potato ricer for a smooth mash.

  2. Soften the chopped shallot in a little butter, add the cider, and let it reduce by half. 6 min

    Reduce over medium heat, the cider turns syrupy and milder.

  3. Add the cream and let it thicken gently, season lightly with salt and pepper. 3 min

    Taste before salting, the cider already brings some acidity.

  4. Heat the oil and a knob of butter in a pan, sear the well dried scallops for a minute and a half on each side. 4 min

    Don't move them during the first minute, they need to form a nice crust.

  5. Plate the mashed potatoes, place the scallops on top, spoon over the sauce, and sprinkle with chives.

    Serve right away, scallops lose their tenderness if they sit.

Our tips to get it right

  • Take the scallops out of the fridge fifteen minutes before cooking and pat them very dry with paper towels, moisture keeps them from browning.
  • Make the mashed potatoes and cider sauce ahead of time, they reheat easily, so you only have to handle the scallops at the last minute.
  • Use a wide pan so the scallops don't touch each other while cooking, otherwise they steam instead of searing.

The variations

  • Swap the dry cider for dry white wine for a more classic, less sweet sauce.
  • For a vegetarian version, replace the scallops with button mushrooms or oyster mushrooms seared the same way.
  • To save time, use instant mashed potato flakes and focus your energy on the sauce and searing the scallops.

What to serve it with

  • A chilled glass of dry cider
  • A lightly lemony green salad
  • Toasted country bread

Storage

The mashed potatoes and sauce keep for 2 days in the fridge in a sealed container and reheat gently on the stove. Cooked scallops are best eaten the same day, they toughen up when reheated. The cider sauce freezes well, but not the scallops or the mashed potatoes.

Questions about this dish

Can you use frozen scallops?

Yes, as long as you thaw them in the fridge overnight and pat them very dry before cooking. Excess water is the main obstacle to a good sear.

How do you know when scallops are cooked through?

They should look slightly translucent in the center and firm at the edges. A minute and a half per side in a very hot pan is enough, since they keep cooking a bit off the heat.

Can you make this dish ahead for a dinner party?

The mashed potatoes and cider sauce can be made hours ahead and reheated gently. The scallops, though, should always be seared at the last minute, right before serving.

What can replace the heavy cream in the sauce?

A plant based cream like soy or oat works well if you're avoiding dairy. The result will be a bit less rich, but the sauce stays balanced.

How long does it take to make seared scallops with cider sauce and mashed potatoes?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in seared scallops with cider sauce and mashed potatoes?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does seared scallops with cider sauce and mashed potatoes cost?

About €7.50 per serving, or €30.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, lactose. Always check the labels of the products you buy.

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