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Pan Seared Scallops and Peach Salsa with Roasted Fingerling Potatoes going underneath

For the potatoes:
  Fingerling potato 5 Medium, slice
  Garlic 2 Tablespoon, chop
  Salt and pepper To Taste
  Olive oil 2 Tablespoon
For the salsa:
  Sweet onions 1 Medium, chop
  Red pepper 1 Medium, chop
  Poblano pepper 1 Medium, chop
  Peach 1 Medium, chop
  Cilantro 2 Tablespoon
  Lime juice 2 Tablespoon
For the scallops:
  Scallops 1 Pound
  Olive oil 1 Tablespoon

1. Preheat oven to 475 degrees Fahrenheit.

2. For the potatoes: In a plate, toss together the sliced fingerling potatoes with 2 tablespoons of olive oil, chopped garlic, salt and pepper.
3. Lay the seasoned potatoes in a sheet pan and pop into the oven for 15-20 minutes.
4. For the salsa: In a bowl, add the chopped sweet onion, red pepper, poblano pepper, cilantro, peaches, lime juice, salt and pepper and toss.
5. For the scallops: Make sure the scallops are dry and season them with salt and pepper.
6. Add olive oil to a pan and cook the scallops for 2-3 minutes on each side.

7. Plate all the components of the dish and serve as main course.

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes

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Average: 4 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 618 Calories from Fat 225

% Daily Value*

Total Fat 26 g39.2%

Saturated Fat 3.4 g17%

Trans Fat 0 g

Cholesterol 74.9 mg25%

Sodium 545 mg22.7%

Total Carbohydrates 56 g18.6%

Dietary Fiber 7.4 g29.5%

Sugars 12.8 g

Protein 45 g89.8%

Vitamin A 102% Vitamin C 180.3%

Calcium 11.7% Iron 15.7%

*Based on a 2000 Calorie diet

Pan Seared Scallops And Peach Salsa With Roasted Fingerling Potatoes Going Underneath Recipe Video