Sizzled Scallops By Daniel Boulud Recipes

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SIZZLED SCALLOPS BY DANIEL BOULUD



Sizzled Scallops by Daniel Boulud image

From a magazine. Daniel Boulud is a famous chef in NYC. Here's a complete meal in a single skillet: crusty scallops, fresh green snow peas and golden potatoes.

Provided by Oolala

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs large scallops
salt
fresh ground pepper
3 tablespoons vegetable oil
2 large yukon gold potatoes, about 3/4 lb., peeled, cut into 1-inch cubes
6 large scallions, cut into 1-inch lengths
1 teaspoon rosemary, chopped
2 cups snow peas, about 6 oz., trimmed
2 tablespoons water

Steps:

  • Season the scallops with salt and pepper.
  • In a very large skillet, heat the oit until shimmering. Add the scallops to the skillet, evenly spaced apart.
  • Add the potatoes in an even layer around the scallops and cook over hight heat until the scallops are browned, about 3 minutes per side. Transfer the scallops to a plate.
  • Season the potatoes with salt and pepper and turn them over. Add the scallions and rosemary to the skillet and cook over moderate heat, undisturbed for 5 minutes.
  • Add the snow peas and cook, stirring a few times, until the snow peas are tneder, about 3 minutes. Transfer the vegetables to plates.
  • Add the water to the skillet along with the scallops and any accumulated juices and cook, stirring until heated through, about 30 seconds.
  • Spoon the scallops over the potatoes and snow peas, drizzle with pan juices and serve.

Nutrition Facts : Calories 337.6, Fat 11.8, SaturatedFat 1.5, Cholesterol 56.1, Sodium 284.8, Carbohydrate 25.6, Fiber 3.6, Sugar 3.5, Protein 32

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