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


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


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


1. Preheat oven to 475 degrees Fahrenheit.

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.

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