Sizzled Scallops By Daniel Boulud

1. 1

   Season the scallops with salt and pepper.

2. 2

   In a very large skillet, heat the oit until shimmering. Add the scallops to the skillet, evenly spaced apart.

3. 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. 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. 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. 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. 7

   Spoon the scallops over the potatoes and snow peas, drizzle with pan juices and serve.

* Per serving · 4 servings · Values may vary.