Scalloped & Potatoes

Scallops. I love scallops. Alton Brown’s recipe for seared scallops is BEYOND SIMPLE. Equal parts olive oil and butter (2 tsp) melted in a sauté pan over high heat. Remove the little side muscley thing from the side of the scallop, wash well and dry. Season the scallops with kosher salt and pepper. Add them to the melted butter/oil combo. Don’t let them touch in the pan (I’m not sure why, but I’m a rule follower!) and sear each scallop for about 1.5 to 2 minutes on each side. They should have a nice little golden crust on each side.

Seriously. It’s THAT easy.

I’m not sure that I’ve ever prepared anything quite as simple or delicious. Try them. Maybe serve them with a nice salad or maybe some stir-fried veggies? Or maybe even a steak with hand cut oven chips and a mixed greens salad, like I did!

Speaking of those hand cut oven chips – also easy. The recipe comes from yours truly, who is a potato expert.

Wash and peel a couple of baking potatoes. Halve each potato and chop each half into fries/chip-like shapes. Soak your chopped soon-to-be-fries in some cold water to blanche them and get a little bit of starch out of them. In the ideal world, it would be nice to leave them to blanche for a little bit, but I let them sit for a half hour and that was sufficient.

When you’re ready to cook ’em, preheat your oven to 425F. Drain the water from whatever receptacle you’ve been using to blanche them, and roll those fries around in some olive oil, sea salt and pepper. Lay the fries out on a baking sheet and bake for 40 minutes, turning once.

They were a huge hit. Try them. Seriously. Try them both.

Hassle level: 1 of out 10. If that.



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