Scallops Recipe: Seared Scallops with Potato Purée & Wine Pairings

Scallops Recipe: Seared Scallops with Potato Purée & Wine Pairings

If you’re searching for a showstopping scallops recipe that brings restaurant-level elegance to your home kitchen, look no further than this classic: Seared Scallops with Potato Purée. This dish celebrates the natural sweetness and delicate texture of scallops, enhanced by a silky potato purée and the subtle earthiness of spinach. The best part? With the right wine pairing, you’ll transform your meal into a memorable, sensory experience—perfect for impressing guests or savoring a special night in. Let’s explore how to master this scallops recipe and find your perfect wine match.

About This Dish

Seared scallops on potato purée is a dish that feels both luxurious and comforting—drawing inspiration from French and modern American cuisine. Scallops have long been prized on both coasts of the United States, from the bustling seafood markets of Boston to the sunlit shores of California. Their subtle briny flavor and buttery texture have made them a favorite canvas for chefs, especially when paired with creamy, starchy sides.

This particular scallops recipe takes its cues from classic European presentations, where scallops are often served atop a rich, smooth potato base. The addition of spinach brings freshness and color, while a vibrant green sauce and garnishes like Parmesan crisps and microgreens elevate the plate visually and texturally. This dish is a celebration of balance—between land and sea, creamy and crisp, mild and umami-rich.

In American food culture, scallops recipes are embraced for their sophistication and versatility. As wine appreciation grows across the US, more home cooks are seeking out scallops recipes that not only taste incredible but also pair beautifully with wine. This is a dish designed for those moments—whether you’re hosting a dinner party, planning a romantic meal, or simply treating yourself to something special. And thanks to the accessibility of great wines at places like Total Wine, Trader Joe’s, and local shops, the perfect wine pairing is always within reach.

Key Ingredients & Their Role

Let’s break down the essential components of this scallops recipe and see how each ingredient contributes to the flavor, texture, and wine pairing potential:

• Sea Scallops: The star of the show, large sea scallops are prized for their sweet, slightly briny flavor and tender, almost creamy texture. When seared properly, they develop a caramelized crust that locks in juiciness. Their mild profile makes them an ideal match for both white and light red wines, especially those with lively acidity or subtle oak.
• Potatoes (Yukon Gold recommended): Potatoes provide the comforting, buttery base of this scallops recipe. Yukon Golds are perfect—they mash smoothly and have a natural richness that’s elevated by cream, milk, and a touch of Parmesan. The purée’s creaminess invites wines with zesty acidity (to cut richness) or a round, full-bodied texture that mirrors the dish (think California Chardonnay).
• Baby Spinach: Quickly sautéed with garlic and olive oil, spinach introduces a fresh, vegetal note. The gentle bitterness and earthiness of spinach can support herbal or mineral-driven wines, such as Sauvignon Blanc or even a dry Rosé.
• Green Sauce (Spinach & Herb Purée): This sauce adds a pop of color and concentrated herby flavor, enhancing the dish’s complexity and offering another bridge to herbaceous or citrusy wines.
• Parmesan Cheese & Crisps: Parmesan brings umami, nutty, and salty notes—key for balancing the sweetness of scallops and the richness of potato purée. It also opens doors for wines with a bit of oak aging or lees contact, which echo the cheese’s savory depth.
• Microgreens & Fresh Parsley: These finishing touches deliver freshness and a touch of peppery bite, brightening the palate and tying together the dish’s flavors.

Why do these ingredients work together? The creamy potato base supports the delicate scallop, while the spinach and green sauce add lift and complexity. The interplay of umami, acid, and lush textures makes this an ideal dish for exploring a range of wine pairings—from crisp whites to textured Chardonnays, and even select light reds like Pinot Noir.

Recipe

Ingredients:

• 12 (about 3 per person) Large sea scallops
• 200g Baby spinach
• 2 cloves, minced Fresh garlic
• 2 tbsp Olive oil
• 4 tbsp (divided) Unsalted butter
• 500g, peeled and diced Medium potatoes (e.g., Yukon Gold)
• 1/2 cup Heavy cream
• 1/4 cup Milk
• 2 tbsp, finely grated Parmesan cheese
• to taste Salt
• to taste Freshly ground black pepper
• 1 tbsp, finely chopped Fresh parsley
• 1/4 cup Vegetable stock
• 1/2 cup Green sauce (e.g., spinach and herb puree)
• 4 small pieces (for garnish) Parmesan cheese crisps
• 1 small handful (for garnish) Microgreens

Instructions:

1. Peel and dice the potatoes into evenly sized chunks. Place them in a pot of salted water and bring to a boil. Simmer for 15-20 minutes or until tender.
2. Meanwhile, heat 1 tbsp of butter and 1 tbsp of olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add the baby spinach to the skillet, season with a pinch of salt, and cook until wilted, about 2-3 minutes. Remove and set aside.
4. Drain the potatoes and return them to the pot. Mash them thoroughly and stir in heavy cream, milk, 2 tbsp butter, and grated Parmesan. Season with salt and pepper to taste. Keep warm.
5. Heat the remaining olive oil and 1 tbsp butter in a clean skillet over medium-high heat. Season the scallops on both sides with salt and pepper.
6. Sear the scallops for 2-3 minutes on each side until golden brown and cooked through. Remove from the pan and set aside to rest briefly.
7. Deglaze the skillet with vegetable stock, stirring to scrape up browned bits. Add the green sauce and warm gently, then remove from heat.
8. To plate, spread portions of the potato purée onto plates in decorative swirls. Place 3 scallops on each plate over the purée. Add a portion of sautéed spinach beside the scallops.
9. Drizzle the green sauce artfully around the purée and scallops. Garnish with Parmesan cheese crisps and a sprinkle of microgreens. Serve immediately.

Nutrition Facts (per serving):

• Calories: 320 kcal
• Protein: 22.0g
• Fat: 18.0g
• Carbohydrates: 32.0g
• Salt: 1.5g

Dietary Information: Gluten-free, Contains dairy, Nut-free

Perfect Wine Pairings

Selecting the right wine can elevate your scallops recipe from delicious to unforgettable. The key is to complement the dish’s creamy textures and mild, sweet flavors without overpowering the delicate scallops. Here’s your expert guide to finding the perfect match:

What Wine Goes with Scallops and Potato Purée?

• Body: Medium to full-bodied whites, or lighter reds with low tannins
• Acidity: High acidity to cut through creaminess and refresh the palate
• Aromatics: Citrus, apple, stone fruit, floral, or subtle oak notes
• Tannins: Very low—avoid bold reds that can overwhelm the scallops

Top Wine Pairing Recommendations

1. California Chardonnay (Oaked or Lightly Oaked)

• Why it works: The creamy, buttery texture and notes of apple, pear, and vanilla echo the richness of the potato purée and the caramelized scallops.
• What to buy: Look for Sonoma or Napa Chardonnays—try Stag’s Leap Wine Cellars “Karia” ($25-30 at Total Wine, BevMo, or local shops).

2. Oregon Pinot Noir

• Why it works: Contrary to the old rule that only white wine goes with seafood, a light, fruit-forward Pinot Noir with bright acidity and soft tannins can beautifully complement the sweetness of scallops—especially with umami-rich Parmesan and earthy spinach.
• What to buy: Oregon Pinot Noir from Willamette Valley—look for bottles in the $18-28 range at Trader Joe’s or Total Wine.

3. French Sauvignon Blanc (Loire Valley or Sancerre)

• Why it works: Zesty citrus and mineral notes cut through the cream, while herbal undertones link with the green sauce and spinach.
• What to buy: Sancerre or Touraine Sauvignon Blanc ($18-30) at specialty wine shops or BevMo.

4. Spanish Albariño or Italian Vermentino

• Why it works: High acidity, stone fruit, and a saline touch enhance the scallops’ brininess and freshen each bite.
• What to buy: Albariño from Rías Baixas ($15-20) or Vermentino from Sardinia ($16-22), widely available at Total Wine, Trader Joe’s, and select grocery stores.

5. Sparkling Wine (California Brut or French Crémant)

• Why it works: The bubbles cleanse the palate between creamy bites and highlight the scallops’ sweetness.
• What to buy: Domaine Carneros Brut ($25-30), or Crémant de Loire ($16-22) at Total Wine.

Pro Tip

For each of these styles, ask your local wine shop for recommendations in the $15-30 range. At stores like Total Wine, Trader Joe’s, and BevMo, staff are happy to suggest hidden gems that fit your taste and budget. Or, use Vinomat’s app to scan your bottle and find the best match for this scallops recipe!

Cooking Tips & Techniques

A flawless scallops recipe is all about technique—here’s how to master every step:

• Use Dry, Fresh Scallops: Seek out dry-packed, wild-caught sea scallops. Avoid pre-soaked “wet” scallops, which can steam instead of sear and may taste bland.
• Pat Dry Before Searing: Moisture is the enemy of a golden crust. Dry scallops thoroughly with paper towels before seasoning.
• Searing for Perfection: Get your pan hot (but not smoking), add butter and oil, and avoid crowding the pan. Sear each side for 2-3 minutes—don’t move them until a caramelized crust forms.
• Potato Purée Smoothness: Use a potato ricer or fine sieve for ultra-creamy purée. Don’t overwork potatoes, or they become gluey.
• Spinach Timing: Sauté spinach just until wilted to preserve its vibrant color and nutrients.
• Sauce & Garnish: Deglaze the scallop pan with vegetable stock for extra flavor, and drizzle the green sauce with a light hand for visual appeal.
• Cheese Crisps: Bake mounds of grated Parmesan at 400°F for 3-5 minutes until golden. These add crunch and umami.

Common Mistakes to Avoid:

• Overcooking scallops (they should be just opaque)
• Using cold butter straight from the fridge (let it soften for better emulsification)
• Crowding the pan (prevents proper searing)
• Neglecting to season every layer (taste as you go)

Serving Suggestions

To truly showcase your scallops recipe, pay attention to plating and the dining experience:

• Plating: Use a wide, shallow plate. Swirl the potato purée as a base, nestle the scallops on top, and arrange spinach to the side. Drizzle green sauce in artistic dots or arcs, and crown with a Parmesan crisp and microgreens.
• Accompaniments: Serve with a crisp green salad, grilled asparagus, or roasted Brussels sprouts. Crusty sourdough or a warm baguette is perfect for mopping up sauce.
• Dining Setting: Dim the lights, light a candle, and set out your chosen wine. For a true restaurant vibe, chill the white wine to 50°F, or serve Pinot Noir very lightly chilled.
• Occasions: This scallops recipe is ideal for holiday feasts, date nights, or anytime you want to treat yourself and your guests to something extraordinary.

Conclusion

Ready to wow your friends, family, or just your own tastebuds? This scallops recipe with potato purée is your ticket to gourmet dining at home. With a thoughtfully chosen wine—whether classic Chardonnay, zesty Sauvignon Blanc, or a food-friendly Pinot Noir—you’ll unlock a whole new level of enjoyment. Don’t forget to use Vinomat for tailored wine recommendations and elevate every meal. Cheers to delicious food, perfect wine pairings, and unforgettable moments around the table!