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1-2-3 Eat! Pan-Seared Sea Scallops, Roasted Purple Potatoes, Arugula Salad

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Pan-Seared Sea Scallops paired with roasted purple potatoes and an arugula salad. Another full 1-2-3 Eat! Meal that anyone can make.

Pan-Seared Sea Scallops

1-2-3 Eat! Pan-Seared Sea Scallops, Roasted Purple Potatoes, Arugula Salad

Author: Heidi Boortz
Servings : 4

Ingredients

Pan-Seared Sea Scallops

  • 1 lb sea scallops large
  • 6 Tbsp unsalted butter divided
  • salt
  • pepper
  • 1 Tbsp bottled minced garlic
  • 2 Tbsp red onion finely diced
  • 1/4 cup white wine
  • 1/4 cup fresh basil minced
  • 1/4 cup fresh parsley minced
  • 1/4 tsp zest from blood orange
  • 1 lemon wedged, for serving, optional

Roasted Purple Potatoes

  • 1 lb purple potato quartered
  • 3 Tbsp extra virgin olive oil
  • 1 yellow onion thinly sliced on the vertical
  • 1 Tbsp salt

Arugula Salad

  • 5 oz Arugula
  • 1/4 cup extra virgin olive oil
  • 2 blood orange
  • 4 Tbsp walnuts toasted (see note)

Instructions

Pan-Seared Sea Scallops

  • Remove abductor muscle (if present) from scallops. Rinse under cold water and pat dry with paper towels. Heat a nonstick skillet over med heat. Add 2 Tbsp. butter. When butter is hot, pat scallops dry one more time and add to skillet in a single layer. Be sure they have plenty of room and aren’t crowded. Allow to sear 2-4 min or until browned and crisp. Use tongs to flip and cook the other side 2-4 minutes. Remove from pan and keep warm.
  • In same skillet, heat 1 Tbsp. butter, onions, and garlic. Cook one min. Add wine and simmer another 1-2 min or until liquid is reduced by half. add herbs and zest. Reduce heat to low. Add remaining butter and whisk constantly to incorporate the sauce. Return scallops to pan. Roll the scallops in the sauce to warm them through. Serve immediately with lemon wedges, if desired.

Roasted Purple Potatoes

  • Preheat oven to 400. Toss potatoes, onions and oil together in a large bowl until well coated. Arrange in a single layer on a baking sheet. Sprinkle with kosher salt. Bake at 400 20-25 min or until potatoes are browned and onions are soft.

Arugula

  • Arrange arugula on 4 salad plates (or in 4 salad bowls). Drizzle salad evenly with oil. Slice one orange in half and squeeze juice evenly over salad. Cut peels off the remaining 1 1/2 oranges and slice into wedges. Arrange orange segments over the salad. Sprinkle with nuts.

Notes

to toast walnuts, simply place 4 Tbsp. chopped walnuts in a small skillet. Heat over med heat, stirring frequently, until warm and slightly browned.
Tried this recipe?Let us know how it was!
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