Seared Scallops with Hot Mustard Shallot Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

This dish is one of my favourites. The flavour from the scallops alone is sensational, with a hint of bitterness from the searing, and with the ‘hot’ sauce and a very creamy mashed potato to go with it, it’s unbelievable. That’s a pretty big statement to make and the only way to prove it is for you to try it!


  • 12 scallops, trimmed and cleaned of roe
  • 225–350 g (8–12 oz)


The mashed potatoes should be loosened with single cream: the consistency should be very soft but still holding its own weight. If, after adding the cream, the mash still seems to be too firm, add either more cream or milk. Check the seasoning.

Warm the mustard shallot sauce.

Heat a frying-pan with the tablespoon of oil. Once hot, sit the scallops in the pan, making sure the max