Seared Scallops With Olives and Smashed Potatoes

This was a dish that I used to cook for myself frequently, as sea scallops were so readily available when I lived in New England. When I was single, I used to follow weight watchers and still have the points value of this scribbled on the side of the recipe!!

It is quite a simple recipe but you must have good truffle oil to drizzle over it and it become divine!

For some reason, I shelved this recipe after I met my husband as he does not like eating olives!! However, I have been able to introduce olives in dishes and decided to cook this one for him! He loves it! Blew his socks off! I was also very pleased with the wine pairing which worked really well and the particular bottle of this variety was very very good!!

This is a recipe that if you want to impress somebody without being challenged, this is it! go with the wine and that

person will be eating out of your hand!!


So Grillo is a grape that is indigenous to Sicily, which has zesty fruit and floral notes to it. I did not want to go with one of the regular seafood wines which have a high level of acidity, such as Sauvignon Blanc or Muscadet, but rather something softer for this delicate dish. The Grillo was so good with it and really hit the nail for us. This particular one is from Laithwaites and costs £8.59. It is such a well made well balanced wine that I cannot recommend it enough for the price. A total bargain!! It melds well with the olive mash and truffle oil.

So to the recipe

12 sea scallops
1 tbsp EVOO
Coarse sea salt
Fresh ground white pepper

1lb 2 oz /500g potatoes
1 tbsp EVOO
1 oz /25g black olives- pitted & chopped
OPTIONAL 1 tbsp flat leaf parsley chopped
Truffle oil to drizzle

Coarse sea salt
Fresh ground white pepper


Cook the potatoes in a pan of boiling salted water for approx 10 minutes or until tender (or you can microwave them in a dish with a lid on for 10 minutes, no need to put water in as they cook in their own moisture).
Smash the potatoes with a fork, then add the chopped olives and parsley (if using) and fold in with the seasoning.
In a dish, blend the scallops with the olive oil and seasoning. Sear the scallops in a hot griddle pan or cast iron skillet, 30 seconds each side. Remove from pan and rest for a minute or so.
Pile the potato on a plate, place the scallops on top and drizzle with a little truffle oil.

Enjoy! Cheers!