Rating: 3.5 stars
34 Ratings
  • 5 star values: 10
  • 4 star values: 9
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 3
  • 34 Ratings


Credit: Johnny Miller

Recipe Summary test

15 mins
20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

Nutrition Facts

366 calories; fat 21g; saturated fat 3g; cholesterol 20mg; sodium 1072mg; protein 14g; carbohydrates 29g; sugars 1g; fiber 3g; iron 2mg; calcium 43mg.