Hands-On Time
15 Mins
Total Time
20 Mins
Yield
Serves 4
Johnny Miller

How to Make It

Step 1

Heat oven to 450° F.

Step 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.

Step 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.

Step 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.

Step 5

Toss the potatoes with the radicchio and serve alongside the scallops.

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Ratings & Reviews

/5
Reviews
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