Elegant and fast-cooking, scallops make a smart choice when you're expecting company on a weeknight.
8 small Yukon Gold potatoes, thinly sliced
3 tablespoons butter
Salt and pepper
1 orange, such as Cara Cara*, blood, or navel
1/2 cup finely diced jicama
1 small shallot, finely chopped
2 radishes, halved and thinly sliced
1/2 firm-ripe avocado, diced
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
Salt and pepper
12 dry-packed sea scallops (about 1 lb.)
2 tablespoons olive oil
4 dill sprigs
How to Make It
In a large nonstick frying pan, spread potatoes evenly. Add butter and 3/4 cup water. Cook over medium-high heat, partially covered, until water evaporates and potatoes are soft, 8 to 10 minutes. Uncover, reduce heat to medium, and cook, stirring occasionally, until potatoes just begin to turn golden on the edge, about 5 minutes. Season lightly with salt and pepper and keep warm over low heat.
Meanwhile, with a small, sharp knife, cut ends off orange and set on a cut side. Following the fruit's curve, slice off peel and white pith. Cut orange between inner membranes to release segments; discard membranes. Finely dice segments and put in a medium bowl. Stir in jicama, shallot, radishes, avocado, dill, and lemon juice. Season to taste with salt and pepper.
Heat a large, heavy frying pan (not nonstick) over high heat. Season scallops with salt and pepper. Swirl in oil and heat until just beginning to smoke. Sear scallops until browned, about 1 minute. Turn and sear until just cooked through, about 30 seconds more.
Divide potatoes among 4 wide, shallow bowls. Arrange 3 scallops in each bowl and spoon on some jicama and orange mixture. Top bowls with bits of dill.
*Any orange works in this dish, but the Cara Cara holds its shape especially well when diced.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.