Sizzled Scallops By Daniel Boulud

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 lbs large scallops
• salt
• fresh ground pepper
• 3 tablespoons vegetable oil
• 2 large yukon gold potatoes, about 3/4 lb., peeled, cut into 1-inch cubes
• 6 large scallions, cut into 1-inch lengths
• 1 teaspoon rosemary, chopped
• 2 cups snow peas, about 6 oz., trimmed
• 2 tablespoons water

Recipe

• 1 season the scallops with salt and pepper.
• 2 in a very large skillet, heat the oit until shimmering. add the scallops to the skillet, evenly spaced apart.
• 3 add the potatoes in an even layer around the scallops and cook over hight heat until the scallops are browned, about 3 minutes per side. transfer the scallops to a plate.
• 4 season the potatoes with salt and pepper and turn them over. add the scallions and rosemary to the skillet and cook over moderate heat, undisturbed for 5 minutes.
• 5 add the snow peas and cook, stirring a few times, until the snow peas are tneder, about 3 minutes. transfer the vegetables to plates.
• 6 add the water to the skillet along with the scallops and any accumulated juices and cook, stirring until heated through, about 30 seconds.
• 7 spoon the scallops over the potatoes and snow peas, drizzle with pan juices and serve.