Rosemary Seared Scallops with Crispy Potato Stack
Succulent scallops seared to perfection with fragrant rosemary, served on a bed of crispy potato stack layers. This elegant dish combines the richness of scallops with the crispy texture of golden potatoes, creating a harmonious blend of flavors that will delight your taste buds.
ingredients
- 12 large scallops
- 4 medium-sized russet potatoes, peeled and thinly sliced
- 4 tablespoons butter, melted
- 2 tablespoons fresh rosemary, finely chopped
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- Olive oil, for searing
- Fresh parsley, for garnish
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a bowl, combine the melted butter, rosemary, minced garlic, salt, and black pepper. Mix well.
- 3.
Toss the sliced potatoes in the butter mixture until evenly coated.
- 4.
Grease a muffin tin and place a potato slice in each cup, layering them to create an even stack. Brush each layer with a little extra butter mixture. Repeat until all potato slices are used.
- 5.
Bake the potato stacks in the preheated oven for about 30-35 minutes or until golden and crispy.
- 6.
While the potatoes are baking, pat the scallops dry with a paper towel and season them with salt and pepper.
- 7.
Heat a drizzle of olive oil in a skillet over medium-high heat. Once hot, add the scallops and sear for 2-3 minutes on each side until browned and cooked through.
- 8.
Remove the potato stacks from the oven and let them cool slightly. Gently remove them from the muffin tin and place on a serving platter.
- 9.
Place the seared scallops on top of the potato stacks and garnish with fresh parsley.
- 10.
Serve immediately and enjoy!
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