As soon as I saw this recipe on Kate's blog, I knew I'd be making it. We had some frozen bay scallops in our freezer (we used them to make this last time) and I wanted a new recipe to try them in. I was actually a little bit wary of the recipe as I was making it, unsure of whether or not we'd like it. However, both Ryan and I loved this dish and would definitely make it again. The fresh flavors from the parsley and lemon really stood out and it was a cinch to throw together after work.
-2 red skinned potatoes, cut into tiny dice
-5 tablespoons olive oil (I just guesstimated and probably used less)
-1/2 pound bay scallops
-1 tablespoon fresh grated lemon zest
-1 clove garlic, minced
-1/4 cup chopped fresh parsley
-2 tablespoons lemon juice
-salt & pepper
-lemon wedges & parsley, for garnish
1. Heat 3 tbsp olive oil in a skillet over medium-high heat and add potatoes.Saute until golden brown, about 10-15 minutes. Remove from skillet and set aside.
2. Add remaining oil to skillet and heat over medium-high heat. Add scallops and cook, stirring constantly, until they are lightly seared, 2-3 minutes.
3. Add lemon zest and garlic and cook 1 minute more. Return potatoes to skillet with parsley and stir to blend. Add lemon juice and season with salt & pepper.
4. Serve immediately garnished with lemon wedges and parsley.