- Today I'm taking full advantage of nature's bounty
to make this amazing seared scallop dish
with the creamiest baked potatoes you've ever had
in your life.
Also, there's a fresh strawberry salad,
little sugar snap peas and just amazing everything.
Okay, let's get started.
Bring a pot of water to a boil and then add in
maybe a teaspoon of salt.
You'll see some bubbling action happening,
that's great.
Now add in your beautiful little baby potatoes
and we're gonna parboil them so let them boil
for like five minutes or so.
Fish them out and transfer to a baking sheet.
Steamy.
Okay, since we parboiled them, they'll be roasting
much faster.
Gonna give them a nice, healthy drizzle of olive oil.
Little coating of salt.
And just toss them all around.
You can scale this recipe up by the way.
This is for like maybe two or three people
but if you're feeding a family, double, triple,
it works all the same.
Into the oven at 450.
Blanch the peas in boiling water
for about two to three minutes.
Yesterday I went to the farmers market
and I got the most amazing strawberries.
If you know what these are called DM me but most of them
are tiny little baby strawberries
and they are the sweetest thing I have ever had
in my life, so amazing.
I've been forcing people to eat them even if they don't
like strawberries or it's too early in the morning
for them to eat. (laughs)
Anyways, I'm gonna use some of these in my salad.
It's gonna especially compliment my dressing.
Usually I'd use a touch of honey in here
but I think just the strawberries,
a little bit of olive oil, and some champagne vinegar
and some fresh herbs will be beautiful to dress
the side salad.
Let's start off by removing that little cap
from our strawberries.
I like to make dressings by feel so I will write
a recipe for you but it's more about a proportion
of what you like.
You might want a sweeter dressing but you
might want things to be really acidic,
it's totally up to your personal taste.
So more strawberries, less strawberries, more vinegar,
less, it's up to you.
The one downside of all these beautiful farmers market
produce is that it is at peak ripeness
so I'd have to use all of it immediately
because it won't last.
I also go these beautiful baby onions.
I'm gonna add in just a few slices
and they're actually gonna pickle a bit
with the champagne vinegar I'm adding.
You could use any vinegar by the way.
I just like champagne vinegar. (laughs)
Cause I'm boujee like that.
It will be really nice.
Gonna add in a few tablespoons of my vinegar.
Muddle the strawberries just a bit to get them started.
Oh that color is gorgeous.
Do you see that?
Beautiful.
Add in my fresh onions.
A good amount of olive oil.
We've taken some fresh rosemary from my mom's garden.
Gonna bruise it a bit.
Just to get it started and give it a really rough chop.
This beautiful stuff if lemon verbena,
one of my very most favorite smells in the world
and it was fresh yesterday but dried overnight,
So I'm gonna take a couple leaves,
give them a crush and add them into here.
You can also use this to make a beautiful fresh tea.
Okay, let's cap this off.
Give a nice shake.
Pretend it's a cocktail.
Now we can take a taste test.
So good.
I really love it.
This will mellow out and kind of come together
while we finish the rest of the dish.
And we'll dress our salad at the very end.
In my opinion, seared scallops are one of the most
decadent pleasures in life.
I love them.
They're perfectly cooked, caramelized on the outside,
and they can have a ton of flavor.
But there's a few ways to ruin them.
You don't wanna overcook them and you also
wanna make sure you remove all the moisture
before you sear them.
So take your scallop, put on some paper towel,
and then just pat it dry.
You wanna have a nice dry scallop before you get started.
Your scallop is gonna be done when it releases from the pan.
Basically, once the scallop is seared on one side,
it's not gonna stick to the pan anymore
so if you're trying to pry that scallop off,
you're doing it wrong.
Don't sweat that scallop out.
Let it do it's thing.
Leave it there for the appointed amount of time
and then flip it over and let sear again.
You don't wanna move it around the pan,
you want to be connected to that pan until it releases.
That way, you'll get a nice caramelized edge.
We're gonna salt and pepper our scallops.
So sprinkle on both sides, add your pepper.
Now, I have a pan that's been on high heat.
It's actually a cast iron pan and it's probably
really hot right now.
I'm gonna add a nice dollop of butter onto it.
Wait for it to get a little bit smoky.
Some of the butter in maximum heat.
And then we're gonna add our scallops on
for about 90 seconds.
Turn them over and then cook for another minute,
maybe 30 seconds, I'm gonna eye ball it.
My potatoes and scallops are done and now
it's gonna be time to arrange our beautiful plate.
I think I'm gonna be slicing these potatoes
and I have to tell you, I tried one off camera
and it is like baked cream.
It is so beautifully
just like exactly what you want a potato to be like.
So if you can find little baby potatoes,
parboil and then you're going to roast them,
they'll be delicious.
I think I'm gonna give these a little slice
to range them out into manageable bite sized pieces.
I'd have to show you the inside of the pink potatoes,
it's gorgeous saffron color and I really wanna have a nice
play of hues on the plate.
Because it's actually a really simple dish
but it's gonna be delicious and have a lot
of visual interest.
So that's kinda perfect for summer because you
wanna have a light dish, not just a huge boatload of carbs
because it will weigh you down and make you tired,
but you still wanna have all the flavor.
If you're gonna go through the trouble
of presenting whole pea pods, go ahead
and remove the spine after baking this.
Now you have a treasure trove of these gorgeous peas
on the inside.
Look at that, lovely.
I found these adorable little baby radishes
at the farmers market yesterday and I bought them
on an impulse and I just have to use them
in my salad.
They will add an nice bite and they have a good crunch.
You can use adult radishes and just slice them thinly
or into manageable bite sized pieces.
But, how cute are these, come on people.
Okay, go into the salad, just clean off the edges.
So you know I like my dishes to look pretty.
Let's talk about plating.
I'm arranging some of my little mixed greens,
those beautiful tiny strawberries are gonna go in next,
followed by all my pretty peas, the potatoes
which I've cut in half and I wanna arrange
some of those golden and white ones
so you get less contrast.
Drizzling on that delicious strawberry vinegarette
and I'm just gonna place my scallops.
These are so beautiful, I love a good sear.
I finish this dish off with a couple sprigs
of Queen Anne's lace, these delicate little flowers
with a strong woody taste.
Totally feel free to skip it, but I love the look
of the flowers mixed in with the berries and the peas
and the scallops.
All right, I've arranged a small bite
for an on-camera taste test.
Bear with me while I chew.
Mmm, okay, here's the deal, those peas are so crunchy
and sweet, it really adds a lot of texture.
The potatoes are so creamy, if you can find baby potatoes,
it makes a huge difference in my experience.
Also, I love parboiling and then roasting it,
I think it takes full advantage
of just everything the potato needs to be delicious.
Fresh strawberries, all the greens, those little baby
radishes, all of it works really well together.
And of course, those scallops are perfectly seared,
follow simple instructions, just a little bit of butter,
some salt and pepper and you're good to go.
It's really really satisfying.
I hope you get to make this recipe.
Thank you so much for watching.
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