Seared Scallops with Crispy Smashed Potatoes
This is a very simple dish that really highlights our scallops. The sweetness of the scallops comes through with the crispy potatoes adding a nice touch. Add a glass or two of Champagne or a White Burgundy to heighten the experience.
Ingredients
- 10 –15 Lighthouse Seafoods Sea Scallops, 10/20 size, About 5–6 Scallops Per Person
- 1 lb. Baby Yukon Gold Potatoes
- 2 –3 Sprigs Fresh Thyme
- 3 –5 Garlic Cloves
- ¼ Cup Chopped Italian Parsley
- Sea Salt, To Taste
- Freshly Ground Black Pepper, To Taste
- Juice of 1/2 Lemon
- Rice Bran Oil Or Other High-Heat Oil
- 2 Tbsp Unsalted Butter
Instructions
- Wash potatoes thoroughly.
- Place potatoes in a pot, cover with water, and generously salt. Add thyme and garlic to pot with potatoes.
- Bring to a rolling simmer, then cook on low and simmer for about 45 minutes until tender. Drain and set aside.
- Preheat oven to 150°F to keep potatoes warm.
- Heat a cast-iron skillet with oil over medium heat. Add potatoes and cook 3–4 minutes.
- Using a spatula, gently smash potatoes to about 1/2 inch thick and cook 2–3 minutes until crisp. Flip and cook the other side.
- Transfer potatoes to an ovenproof plate and keep warm in the oven.
- Pat scallops dry between paper towels to remove excess moisture and season with salt and pepper.
- Heat skillet over medium heat. Add oil and then add scallops spaced apart so they don't crowd the pan or touch each other. Sear until the bottoms turn golden brown.
- Gently flip the scallops and cook about 90 seconds more. Remove scallops from pan and place on a paper towel-lined plate to drain excess oil.
- In the same pan melt butter with a sprig of thyme, swirling pan until butter is lightly browned.
- Add lemon juice and chopped parsley, then remove from heat.
- Serve scallops on top of the crispy potatoes and spoon the lemon butter sauce over the scallops and crispy potatoes.
Notes
Suggested Pairing: Champagne or a classic White Burgundy.
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