Seared Scallops with Smashed Crispy Fingerlings, Roasted Tomatoes, Herbed Sauce Image

Seared Scallops with Smashed Crispy Fingerlings, Roasted Tomatoes, Herbed Sauce

Make this Tonight - "Seaside Scallops with a Salad and a Sweet"

15
Prep Time
(Minutes)
45
Cook Time
(Minutes)

Ingredients

  • 2 celery stalks
  • 2 cups cilantro leaves, loosely packed
  • 1 leek, dark green part only
  • 1 lemon, juiced
  • ½ pound fingerling potatoes or baby potatoes
  • ¼ pound cherry tomatoes
  • 2-3 sprigs of thyme
  • 2 tablespoons extra virgin olive oil, divided
  • 2 tablespoons vegetable or canola oil
  • 2 green onions, trimmed
  • 6 large scallops
  • Kosher salt, to taste
  • Black pepper, to taste
  • ¼ cup Greek yogurt

Steps

  1. Preheat oven to 375F
  2. To make the sauce, run the celery, cilantro, and leek through a juicer and season with salt to taste.
  3. Alternatively, double the ingredients and blend in a high-speed blender, and strain through a fine strainer.
  4. Set aside. Right before serving, add sauce to the saucepan, and warm over low heat.
  5. Stir in lemon juice.
  6. Toss cherry tomatoes in a bowl with thyme, 1 tablespoon extra virgin olive oil, and season with salt and pepper.
  7. Toss, add to a baking sheet, and roast in a 375F oven until tomatoes are concentrated and begin to caramelize, 12-15 minutes.
  8. Place potatoes in a large pot and cover with water.
  9. Bring to a simmer and cook for 12- 15 minutes.
  10. Drain, let cool, and lightly crush the potatoes using the palms of your hands.
  11. In a large saucepan, heat 2 tablespoons vegetable or canola oil over medium-high heat and brown potatoes, until crispy and golden brown, 2 minutes per side.
  12. Pat dry scallops with a paper towel, and season with salt and pepper.
  13. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until you see the oil begin to smoke.
  14. Add scallops and cook until golden, 2 minutes per side.
  15. Once you flip, add 2 green onions to the pan and cook with the scallions until charred, 1-2 minutes and the second side of scallops are golden. Transfer to a plate.
  16. In a shallow bowl, pour some of the sauce in the center of the plate/bowl place a couple of potatoes and tomatoes on top, and place 3 scallops on each plate, a dollop of Greek yogurt, and top with a charred green onion