Seared Scallops and Parmesan Potatoes

July 19th 2014


Seared Scallops
Season scallops with a drizzle of olive oil and salt and pepper. Pat dry and make sure they are not frozen (if you thawed them). Prepare a large griddle pan with 2 TBSP of butter. Heat pan to medium high heat.  Put scallops on pan and Do NOT touch them until 4 minutes goes by. You will create a nice sear like you see in the picture.  If you try and move the scallop and it resists, it is not ready to move yet. Flip and sear for 2-3 minutes on the other side.
Remove from griddle pan and squeeze some lemon juice and top with parsley.





Parmesan Potatoes:
Ingredients:
3 red potatoes
3 russet potatoes
1/2 cup breadcrumbs
1/2 cup parmesan
1 TSP red pepper flakes
2 TBSP olive oil
2 TBSP butter
salt and pepper
1 TBSP grated fresh garlic (or garlic seasoning)
1/2 of a lemon, plus zest
1/4 cup chopped parsley


Directions:
1. Cut potatoes in half and then in quarters. Put in a large pot of cold water. Bring to a boil for 7 minutes. Remove.
2. Toss potatoes in a shallow pan with bread crumbs, 1 TBSP butter, garlic, a little parsley, red pepper flakes, olive oil, parmesan, salt and pepper.
3. Put in in a preheated 450 degree oven for about 10 minutes.
4. Take out and toss. Add remaining TBSP butter, lemon juice and lemon zest. Toss.
5. Put back in the oven for about 7-10 minutes depending on your oven. This would be a good time to start the scallops if you are making this together.




Today's wine selection, thanks to Dave at BottleRocket:
Barronnie Coussergues
Pays D'OC
2012
White wine


~Julianne