Pan-seared scallops with roasted potatoes and lemon

Nici Wickes has made enjoying scallops economical in this delicious recipe. Buttery pan-seared scallops are paired with caramelised roast potatoes, creamy dressing and plenty of zesty lemon

By Nici Wickes
  • 45 mins cooking
  • Serves 2
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  • 6-8 small Jersey Benne potatoes, halved lengthwise
  • 2 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 cup sour cream
  • 2 tablespoon crème fraîche
  • 1/2 teaspoon lemon zest
  • 12-20 New Zealand scallops, patted dry
  • 1 tablespoon butter
  • 1 tablespoon capers
  • small handful of microherbs or chopped parsley
  • lemon juice, to serve


  • 1
    Preheat oven to 200°C.
  • 2
    Toss the potatoes in olive oil and transfer, cut-side down, to a roasting dish. Sprinkle with salt. Bake for 30 minutes or until well caramelised on one side, then toss and continue baking until cooked through – about 10-15 more minutes.
  • 3
    Make the dressing by mixing together the sour cream, crème fraîche and lemon zest. Spread the mixture onto two plates.
  • 4
    When the potatoes are ready, it’s time to cook the scallops. Prick each coral (the orange part) with a toothpick or sharp knife. Melt the butter in a large pan over medium heat until it foams. Lay the scallops in the pan in a clockwise direction. When the first one turns a dark golden colour, begin to turn them in the same order. Once you’ve finished turning all the scallops, you can begin to remove them from the pan, one by one.
  • 5
    Scatter the hot, roasted potatoes over the sour cream dressing, then sprinkle over the scallops, capers, herbs and a squeeze of lemon juice. Serve immediately.


  • This is a great recipe to stretch out somewhat pricey scallops! 'A confession: I adore scallops and can easily polish off a couple of dozen on my own. That’s a little greedy of me, I know – not to mention expensive! So in this recipe, I’ve stretched out a dozen scallops to serve two', Nici says.

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