Pan Seared Scallops and Peach Salsa with Roasted Fingerling Potatoes going underneath Recipe Video

Summary

Preparation Time30 MinCooking Time40 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Servings2Cuisine
CourseTaste
MethodMain Ingredient

Ingredients

For the potatoes:
 Fingerling potato5 Medium, slice
 Garlic2 Tablespoon, chop
 Salt and pepper To Taste
 Olive oil2 Tablespoon
For the salsa:
 Sweet onions1 Medium, chop
 Red pepper1 Medium, chop
 Poblano pepper1 Medium, chop
 Peach1 Medium, chop
 Cilantro2 Tablespoon
 Lime juice2 Tablespoon
For the scallops:
 Scallops1 Pound
 Olive oil1 Tablespoon

Nutrition Facts

Serving size

Calories 618 Calories from Fat 225

% Daily Value*

Total Fat 26 g39.2%

Saturated Fat 3.4 g17%

Trans Fat 0 g

Cholesterol 74.9 mg

Sodium 545 mg22.7%

Total Carbohydrates 56 g18.6%

Dietary Fiber 7.4 g29.5%

Sugars 12.8 g

Protein 45 g89.8%

Vitamin A 102% Vitamin C 180.3%

Calcium 11.7% Iron 15.7%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat oven to 475 degrees Fahrenheit.

MAKING
2. For the potatoes: In a plate, toss together the sliced fingerling potatoes with 2 tablespoons of olive oil, chopped garlic, salt and pepper.
3. Lay the seasoned potatoes in a sheet pan and pop into the oven for 15-20 minutes.
4. For the salsa: In a bowl, add the chopped sweet onion, red pepper, poblano pepper, cilantro, peaches, lime juice, salt and pepper and toss.
5. For the scallops: Make sure the scallops are dry and season them with salt and pepper.
6. Add olive oil to a pan and cook the scallops for 2-3 minutes on each side.

SERVING
7. Plate all the components of the dish and serve as main course.
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