Seared Scallops & Creamy Mash

  • prep time20 min
  • total time 40 min
  • serves 2

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

© Jamie Oliver 2015. Photography © David Loftus 2015.

20 Ratings
Directions for: Seared Scallops & Creamy Mash


400 g Maris Piper potatoes, peeled

sea salt and freshly ground black pepper

60 g thick smoked bacon

6 scallops, shelled and trimmed

2 knobs unsalted butter

75 mL semi-skimmed milk

olive oil

a few sprigs fresh sage

½ lemon


1. Quarter the potatoes, halving any larger 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.

2. 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.

3. 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.

4. 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 butter and the scallops, cut-side down, to the empty space. Cook for around 2 minutes, or until golden, turning halfway.

5. 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.

See more: Dinner, Herbs, Main, Pork, Potatoes, Seafood


More Recipes You'll Love