Jul 14 2026
Restaurants›Kincaid Grill›Kodiak Scallops Nicoise Recipe

Kodiak Scallops Nicoise Recipe

Inspired by Kincaid Grill
Time1h
Serves4

Haricot Verts, Roasted Tomato, Castelvetrano Olive, Roasted Garlic, Mashed Potatoes, Lemon Butter Nage

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Ingredients

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Vegetables and Starch

Olives and Seasoning

Scallops and Sauce

Method

Preparation of Ingredients

  1. 1

    Prepare the Potatoes

    Peel and chop the potatoes into small cubes. Place them in a pot of salted water and bring to a boil.

  2. 2

    Roast the Garlic

    While the potatoes are cooking, preheat your oven to 180°C (350°F). Wrap the garlic cloves in aluminum foil with a drizzle of olive oil and roast for about 30 minutes until soft.

  3. 3

    Prepare the Green Beans and Tomatoes

    Trim the ends of the haricot verts and wash them. Cut the cherry tomatoes in half. Toss them in a bowl with olive oil, salt, and pepper.

Cooking the Vegetables

  1. 4

    Roast the Tomatoes

    Spread the tomatoes on a baking sheet and roast them in the oven for about 20 minutes, or until they start to caramelize.

  2. 5

    Blanch the Green Beans

    In the same pot as the potatoes, add the haricot verts during the last 4 minutes of cooking. Drain the potatoes and beans, then transfer to an ice bath to stop cooking.

  3. 6

    Mash the Potatoes

    Once the potatoes are drained, add the roasted garlic (squeezed out of its skin), a tablespoon of butter, salt, and pepper. Mash until creamy.

Cooking the Scallops

  1. 7

    Sear the Scallops

    In a large skillet, heat 2 tablespoons of unsalted butter over medium-high heat. Once hot, add the scallops, making sure they are not overcrowded. Sear for 2-3 minutes on each side until golden brown. Remove and set aside.

  2. 8

    Prepare the Lemon Butter Nage

    In the same skillet, add the vegetable stock and lemon juice. Bring to a simmer, scraping the bottom of the pan. Whisk in the remaining butter until melted and combined.

Plating and Serving

  1. 9

    Plate the Dish

    On each plate, create a bed of mashed potatoes. Arrange the haricot verts and roasted tomatoes on top. Place the scallops around the vegetables.

  2. 10

    Finish with Sauce

    Drizzle the lemon butter nage over the scallops and vegetables. Garnish with chopped parsley and serve immediately.

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