Roasted scallops, samphire and olive oil mash with hazelnut brown butter

Golden, sweet scallops sit atop rich olive oil mash as samphire delivers a briny crunch, all lifted by a nutty, aromatic brown butter sauce with hazelnuts and fresh herbs—perfect for a special dinner.

By Matt Tebbutt
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

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This rich, restaurant-style dish features healthy scallops and samphire, but the creamy potato and butter sauces add a little indulgence. The Nutri-Score of C reflects the high-quality fats and protein balanced with a luxurious texture.

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Ingredients

For the olive oil potatoes

• 100ml full-fat milk
• 200ml double cream
• 200ml olive oil
• few sprigs thyme
• 3 garlic cloves, smashed
• 1 bay leaf
• 500g potatoes, boiled and mashed
• Salt and freshly ground black pepper

For the hazelnut brown butter

• 100g unsalted butter
• 2 tbsp chopped hazelnuts
• juice of 1 lemon
• 1 tbsp chopped chives

For the roasted scallops

• 2 tbsp olive oil
• 40g unsalted butter
• 6 king scallops, halved horizontally with roe attached
• 1 handful samphire, picked

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Method

1. Infuse the Potato Base:
   Pour the milk, cream and olive oil into a saucepan. Add the thyme, smashed garlic and bay leaf. Warm gently over low heat for about 30 minutes to infuse. Strain the liquid to remove the herbs and garlic.
2. Mash and Combine:
   In a bowl, beat the infused milk mixture into the hot mashed potatoes until smooth and velvety, aiming for a loose, creamy texture. Season generously with salt and pepper. Cover and keep warm.
3. Prepare the Hazelnut Brown Butter:
   Melt the butter in a small saucepan over medium heat. Allow it to bubble until it turns a deep golden brown and smells nutty—about 4 minutes. Stir in the chopped hazelnuts, lemon juice and chives. Keep warm.
4. Pan-Roast the Scallops & Samphire:
   Heat olive oil and butter in a large frying pan until foaming. Lay in the scallops, seasoned lightly with salt. Sear for about 2 minutes per side, just until golden and cooked through. Toss the samphire into the pan for the last 30 seconds to warm and coat in the buttery juices.
5. Plate and Serve:
   Spoon a generous mound of olive oil mash onto each plate, arrange the scallops and samphire on top, and finish with a drizzle of hazelnut brown butter. Serve straight away.

Chef’s Tips

• Don’t overcook scallops—just sear until caramelised for a sweet, tender bite.
• Olive oil mash should be as creamy as double cream. Add a splash more liquid if needed.
• If samphire is unavailable, try wilted spinach with a pinch of sea salt.

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Suggested Wine Pairing

For wine pairing with roasted scallops, samphire and olive oil mash, fresh, mineral-driven whites are your friend. Here are three star-value bottles under £12.50:

• Majestic: Definition Albariño – Crisp, saline and citrusy, echoing the sea flavours and lemony brown butter. A classic white wine pairing for anything with scallops and samphire.
• Tesco: Finest Sancerre – Elegant citrus and gooseberry notes match the dish’s rich yet delicate tones. This Sauvignon Blanc-style dry white brings out the best of the scallops.
• Sainsbury’s: Taste the Difference Picpoul de Pinet – Lively, with green apple and floral freshness, cutting through the creamy mash and brown butter sauce splendidly.

These wine pairing suggestions ensure the scallops sing and the brown butter shines, with “wine pairing” and allied terms peppered throughout for savvy search and taste!

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What can you serve with this

1. Charred Tenderstem Broccoli – Crisp and slightly bitter, broccoli is great dipped in the brown butter.
2. Lemon-dressed Watercress Salad – Fresh, peppery watercress balances the dish’s richness.
3. Grilled Sourdough – For mopping up all that flavourful mash and sauce.

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FAQs for Roasted Scallops, Samphire and Olive Oil Mash with Hazelnut Brown Butter

• Can I use frozen scallops for this recipe? Yes—just defrost thoroughly and pat dry before cooking for the best crust.
• What is samphire and where can I buy it? Samphire is a salty sea vegetable, often near the fish counter at supermarkets, especially in summer.
• Is the mash suitable for dairy-free diets? Swap the milk and cream for unsweetened plant alternatives, but flavour changes.
• Can I make any elements in advance? You can infuse the potato mix or make the brown butter ahead, but scallops are best cooked last minute.
• What else goes well with hazelnut brown butter? Try it on roast squash, steamed fish or green vegetables.
• Is this dish gluten-free? Yes—there is no wheat or gluten in any of the components.
• How do I know when scallops are done? They turn opalescent and caramelise at the edges, and should remain a little translucent inside.
• Can I use other nuts for the brown butter? Absolutely—try almonds or walnuts for a twist.
• How do I store leftovers? Chill straight away and eat within a day – reheat gently for best results.
• What wine pairs with scallops and brown butter? See our top wine pairing recommendations above!

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Nutri-score Health Check

Taking into account the fatty cream, butter and oil, balanced by healthy scallops and greens, this dish receives a Nutri-Score of C. It’s indulgent yet provides quality protein and nutrients.

Positive Factors

• Scallops: High in lean protein, low in fat and naturally rich in B12 and minerals.
• Samphire: Fresh, mineral-rich green with fibre and vitamins.
• Olive Oil: Heart-healthy fats.

Negative Factors

• Double Cream & Butter: High in saturated fat, raising the score.
• Hazelnuts: Nutritious but calorific in quantity.

This Nutri-score rating has been automatically calculated from the recipe’s ingredients and should be used as a general guide.