Lemon Scallops with Crispy Potatoes
MJ Scott
ingredients
- 1 1/4 lbs. russet potatoes
- 6 Tbls. vegetable oil
- 1 1/4 pounds sea scallops, halved if large, or bay scallops
- 2 Tbls. olive oil
- salt & fresh pepper to taste
- 1 Tbls. sweet butter
- 2 Tbls. minced shallots
- 1 tsp. minced garlic
- juice of one lemon
- 4 Tbls. minced parsley
directions
- 1
1. Peel the potatoes and cut them into tiny cubes (less than 1/4 inch). Rinse & drain very well.
- 2
2. Heat the vegetable oil in a large, nonstick skillet over medium high heat. Add the potatoes, shaking and stirring frequently for about 10 mins. or until the potatoes are golden brown and very crunchy. Strain the potatoes well and set aside.
- 3
3. Drain any excess moisture from the scallops. Place the olive oil in a nonstick skillet over medium-high heat. Add the scallops and salt & pepper to taste. Cook, shaking the pan and stirring, for one minute. Add the butter, minced shallots & garlic. Stir to coat well while cooking for another minute. Add the potatoes to the pan, blend well and cook for another minute. Add the lemon juice and parsley. Stir and serve immediately.
Source: NY Times
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