Diver Scallops Recipe
Three Fresh Pan-Fried Maine Sea Scallops/Sweet Potato-Onion-Pepper Hash/Wilted Spinach
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Ingredients
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Scallops
Sweet Potato-Onion-Pepper Hash
Wilted Spinach
Method
Preparation of Scallops
- 1
- 2
Pan-Fry the Scallops
In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side until they are golden brown and cooked through. Add 1 tablespoon of unsalted butter in the last minute for extra flavor. Remove scallops and set aside.
Preparation of Sweet Potato-Onion-Pepper Hash
- 3
Chop Vegetables
Dice the sweet potato, red and green bell peppers, and yellow onion into small, uniform pieces.
- 4
Cook the Hash
In the same skillet used for the scallops, add 2 tablespoons of olive oil over medium heat. Add the diced sweet potato and cook for about 5-7 minutes until they begin to soften. Add the onions and peppers, along with 1 teaspoon of paprika, salt, and black pepper. Stir and cook until the vegetables are tender and slightly caramelized, about 10-12 minutes.
Preparation of Wilted Spinach
- 5
Sauté Garlic
In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 6
Wilt Spinach
Add the fresh spinach to the pan, season with salt and black pepper. Stir continuously until the spinach wilts down, about 2-3 minutes. Remove from heat.
Serving
- 7
Plate the Dish
On a plate, place a generous serving of the sweet potato-onion-pepper hash. Top with the pan-fried scallops and a side of wilted spinach. Serve immediately.