Seared Scallops With Radicchio, Roasted Potatoes, and Snap Peas

scallops-potatoes
Photo by Johnny Miller
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 366 calories
    • Fat 21 g
    • Sat Fat 3 g
    • Cholesterol 20 mg
    • Sodium 1,072 mg
    • Protein 14 g
    • Carbohydrate 29 g
    • Sugar 1 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 43 mg

Heat oven to 450° F.

Toss together the potatoes, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until tender and golden brown, 15 to 20 minutes.

Meanwhile, combine the radicchio, olives, snap peas, chives, vinegar, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper in a large bowl.

Ingredients

  1. Check 6 small Yukon gold potatoes (about 1 pound), cut into wedges
  2. Check 1/4 cup olive oil
  3. Check kosher salt and black pepper
  4. Check 1/2 small head radicchio, torn
  5. Check 1/4 cup chopped pitted cured olives
  6. Check 4 ounces snap peas, halved
  7. Check 2 tablespoons chopped fresh chives
  8. Check 2 tablespoons red wine vinegar
  9. Check 16 diver scallops (about 1½ pounds), patted dry

Directions

  1. Heat oven to 450° F.
  2. Toss together the potatoes, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until tender and golden brown, 15 to 20 minutes.
  3. Meanwhile, combine the radicchio, olives, snap peas, chives, vinegar, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper in a large bowl.
  4. Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the scallops with ¼ teaspoon each salt and pepper. Cook until golden brown on one side, 3 to 4 minutes. Turn and cook until opaque throughout, 1 to 2 minutes more.
  5. Toss the potatoes with the radicchio and serve alongside the scallops.