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Diver Scallops Recipe

Name: Caldo Verdes Diver Scallops Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Spanish
Ingredients: 12 pieces Diver scallops; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 4 cups Potatoes; 1 medium Onion; 3 cloves Garlic; 4 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 tsp Paprika; 1 stick Unsalted butter; 100 grams Jamón (Spanish ham); 2 tbs Fresh parsley; 1 tbs Lemon juice; 4 cups Mustard greens; 2 tbs Olive oil; 2 cloves Garlic; 1 tsp Salt; 1 tsp Black pepper

Inspired by Caldo Verde

Time1h

Serves4

patatas panadera, jamón butter, mustard greens

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Ingredients

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Diver Scallops

12 pieces Diver scallops

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Patatas Panadera

4 cups Potatoes

1 medium Onion

3 cloves Garlic

4 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins paprika

Jamón Butter

1 stick Unsalted butter

3 1/2 oz (100 grams) Jamón (Spanish ham)

2 tbs Fresh parsley

1 tbs ReaLemon lemon juice

Mustard Greens

4 cups Mustard greens

2 tbs olive oil

2 cloves Garlic

1 tsp Celtic sea salt

1 tsp black pepper

Method

Diver Scallops

Prepare the Scallops

Pat the diver scallops dry with paper towels and season with salt and black pepper.

Sear the Scallops

In a skillet, heat olive oil over medium-high heat. Add scallops and sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat and set aside.

Patatas Panadera

Prepare the Potatoes

Preheat the oven to 400°F (200°C). Slice potatoes and onion thinly. Mince the garlic.

Bake the Potatoes

In a baking dish, layer the sliced potatoes and onion. Drizzle with olive oil, sprinkle salt, pepper, and paprika. Bake for 30-40 minutes until potatoes are tender and golden.

Jamón Butter

Make the Jamón Butter

In a bowl, mix softened unsalted butter, finely chopped jamón, parsley, and lemon juice until well combined. Set aside.

Mustard Greens

Sauté the Mustard Greens

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add mustard greens, season with salt and pepper, and cook until wilted, about 5 minutes.