Ingredients
Method
1.Preheat oven to 200°C.
2.Toss the potatoes in olive oil and transfer, cut-side down, to a roasting dish. Sprinkle with salt. Bake for 30 minutes or until well caramelised on one side, then toss and continue baking until cooked through – about 10-15 more minutes.
3.Make the dressing by mixing together the sour cream, crème fraîche and lemon zest. Spread the mixture onto two plates.
4.When the potatoes are ready, it’s time to cook the scallops. Prick each coral (the orange part) with a toothpick or sharp knife. Melt the butter in a large pan over medium heat until it foams. Lay the scallops in the pan in a clockwise direction. When the first one turns a dark golden colour, begin to turn them in the same order. Once you’ve finished turning all the scallops, you can begin to remove them from the pan, one by one.
5.Scatter the hot, roasted potatoes over the sour cream dressing, then sprinkle over the scallops, capers, herbs and a squeeze of lemon juice. Serve immediately.
Note
- This is a great recipe to stretch out somewhat pricey scallops! ‘A confession: I adore scallops and can easily polish off a couple of dozen on my own. That’s a little greedy of me, I know – not to mention expensive! So in this recipe, I’ve stretched out a dozen scallops to serve two’, Nici says.
