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Scallop Piccata With Mashed Potatoes

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4.8 / 5

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SERVES

12 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

30 MINUTES

This bright, buttery scallop piccata is more than a quick, elegant dinner—it’s a meaningful way to support your baby’s brain development. Iodine deficiency remains one of the leading causes of preventable intellectual disability worldwide (which is why table salt is fortified), yet it’s often overlooked in prenatal nutrition. Just one or two servings per week of iodine-rich seafood—like scallops, seaweed, cod, shrimp, salmon, or sardines—can help meet your needs. Scallops are especially great: mild, fast-cooking, and rich not only in iodine, but also zinc and vitamin B12.

Save

4.8 / 5

Share

SERVES

2 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

25 MINUTES

This bright, buttery scallop piccata is more than a quick, elegant dinner—it’s a meaningful way to support your baby’s brain development. Iodine deficiency remains one of the leading causes of preventable intellectual disability worldwide (which is why table salt is fortified), yet it’s often overlooked in prenatal nutrition. Just one or two servings per week of iodine-rich seafood—like scallops, seaweed, cod, shrimp, salmon, or sardines—can help meet your needs. Scallops are especially great: mild, fast-cooking, and rich not only in iodine, but also zinc and vitamin B12.

Method

  1. To make the mashed potatoes: In a medium saucepan, cover the potatoes in cold water. Add salt and stir. Bring to a boil for 7-10 minutes until the potatoes can be easily pierced with a fork.
  2. Drain the liquid and return the pan with drained potatoes to the heat. Pour in the milk and butter. Gently mash the potatoes with the milk and butter to your desired consistency. Taste and add salt and pepper as needed. Set aside and cover to keep warm.
  3. To make the scallops: Sprinkle salt and pepper on all sides of the scallops. Preheat a cast-iron skillet to nearly smoking. Then, add avocado oil and immediately place scallops into the pan giving each one about an inch of space. Avoid overcrowding because it can cause steam.
  4. Cook without moving for 2 minutes until you see caramelization. Carefully flip the scallops and cook for another minute.
  5. Add capers to the pan and allow them to burst, about 1 minute. Remove the scallops from the pan and reduce the heat to low.
  6. Pour in lemon juice, lemon zest, and butter. Whisk until a light sauce forms. To serve, place a helping of mashed potatoes on each plate. Top with scallops and spoon sauce with capers on top. Garnish with parsley. Serve warm.

TESTER’S NOTE

It was fantastiche capers and lemon zest gave a fresh acidic contrast to the savory butter potatos and scallops.

- Emily E.

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