Sizzled Scallops By Daniel Boulud – a delicious recipe with scallops, salt, fresh ground pepper, vegetable oil, gold potatoes, scallions. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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.
237
kcal
Calories
11
g
Fat
26
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 lbs large scallops, salt, fresh ground pepper, 3 tablespoons vegetable oil, and more.
Yes, Sizzled Scallops By Daniel Boulud falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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