Seared Scallops and Fresh Salsa on Crushed Potatoes
Beautifully seared scallops and a bed of crushed potatoes. Topped with pico de galo. This dish has it all!
Ingredients
Scallops
- 500 g of sea scallops
- Olive oil
- Salt and pepper
Crushed potatoes
- 1.25 kg of potatoes washed do net peel
- 1 clove of garlic chopped fine
- 3-4 sprigs of fresh mint leaves
- 1 tablespoon of butter
- 2 tablespoons of olive oil
- Salt and pepper
Fresh Salsa (pico de gallo)
- 2 to matoes quartered de-seeded then finely diced
- Half a red onion peeled and chopped nice and fine
- 4-5 sprigs of coriander chopped
- 1 jalapeno cut in half lengthways de-seeded then finely chopped
- 1 lime juiced
- 1/2 tsp of cumin
- 2-3 tablespoons of olive oil
- Salt and pepper
Instructions
Crushed potatoes
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Fill a large pot 3 quarters high with cool water, then add a good pinch of salt to season the water.
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Cut the potatoes into inch thick dices then add them to the cold water, get it on the stove and bring to a boil.
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Once boiling cook for a further 10-15 minutes or until the potatoes are cooked through. Once you are able to take a small knife and easily poke through one of the larger bits of potato without feeling any tough raw potato inside, they are cooked. Drain the potatoes, then get the pot back on the stove on medium heat.
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Add your olive oil and butter to the pot, then add your garlic and fry it off for about half a minute.
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Next, at your cooked potatoes and stir through. From there, get a potato masher or a fork and just lightly crush the potatoes. I like to have some small bits, some big bits of and some bits slightly mashed.
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Lastly, take your mint in one hand, spank it with the other hand, then rip it up and add it to the potatoes and stir through.
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Turn the heat off an set aside.
Seared scallops
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Season the scallops all over with salt and pepper.
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Pre-heat a pan on high heat. Make sure you get it nice and hot, then add your olive oil.
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Start placing the scallops to the pan in a clockwise order (making sure you can hear that sizzle when you add them). This allows you to easily identify which scallop to turn first.
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Sear for 90 seconds on each side, turn the heat off then transfer the scallops on kitchen paper to drain off.
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Serve your crushed potatoes on a plate, add your scallops on top, then top with the fresh salsa. Garnish with any leftover mint or coriander leaves.
Recipe Notes
- Scallops cook quickly, so be sure not to overcook them.
- Make the salsa and the crushed potatoes first. Then cook the scallops right before serving.