Seared Scallops and Crispy Potatoes with Spicy Marinara
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A Note from Feedfeed
Nicole from @fitfulfocus created this recipe using Muir Glen's Organic Fire Roasted Crushed Tomatoes. She found all the ingredients at her local Whole Foods in Austin, TX. Find your local Whole Foods here, and you can try this recipe too!
- Recipe Card
*Note: if you have a sous vide and would like to sous vide your scallops: place in a sealable bag with 1 tbsp of dairy-free margarine. Seal the bag, removing as much air as possible, and place in the sous vide for 30 minutes. Remove scallops from bag and pat dry.
Recipe Card
For the Seared Scallops:
ingredients
- 1/2 pound scallops, rinsed and patted dry
- 2 tablespoons dairy-free margarine,
- Kosher salt, as needed
- Black pepper, as needed
For the Crispy Potatoes:
ingredients
- 1 pound baby potatoes, quartered
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Kosher salt, as needed
- Black pepper, as needed
For the Spicy Marinara:
ingredients
- 1/2 diced yellow onion
- 1/4 cup vegetable broth
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- Kosher salt, as needed
- Black pepper, as needed
- 1 teaspoon balsamic vinegar
- 1 (28 ounce) can Muir Glen Fire Roasted Crushed Tomatoes
- Chives, for garnish, optional
- Fresh basil, for garnish, optional
For the Scallops:
Method
Step 1
Heat 2 tablespoons margarine in a large skillet. Pat scallops dry and season on both sides with salt. *
Step 2
Working in batches, cook scallops for 30-40 seconds per side in skillet until golden crust forms.
For the Crispy Potatoes:
Step 1
Preheat oven to 400F.
Step 2
Place quartered potatoes in a large bowl with olive oil, garlic, salt and pepper. Toss to coat.
Step 3
Cook in preheated oven for 30-40 minutes, tossing halfway, until they are golden, crispy, and cooked through.
For the Spicy Marinara:
Step 1
Place onions and veggie broth in a large saucepan over medium heat. Sauté for 5 minutes or until onions have softened.
Step 2
Add garlic, red pepper flakes, basil, oregano, salt and pepper. Stir and cook for 1 minute.
Step 3
Add the balsamic vinegar and the crushed tomatoes. Simmer for 20 minutes.
Step 4
Purée the sauce until smooth (or desired consistency) with an immersion blender.
Step 5
Fan 1/3 cup of spicy marinara across plate. Top with 3-4 scallops and crispy potatoes. Garnish with chives or fresh basil if desired.