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Pan-Seared Scallops and Potatoes with Cilantro-Oil Drizzle
by
Pamela Steed Hill
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,%20until%20the%20potatoes%20begin%20to%20soften%20and%3C/p%3E%3Cp%3Ebrown%20in%20places,%20about%2010%20minutes.%3C/p%3E%3Cp%3EShove%20the%3C/p%3E%3Cp%3Epotatoes%20to%20one%20side%20of%20the%20skillet%20and%20melt%20the%20butter%20on%20the%20other%20side.%20When%3C/p%3E%3Cp%3Eit%20begins%20to%20sizzle,%20season%20the%20scallops%20with%20salt%20and%20pepper%20and%20add%20to%20the%3C/p%3E%3Cp%3Ebutter.%3C/p%3E%3Cp%3EPotatoes%20Beginning%20to%20Cook%20Shove%20the%20Potatoes%20to%201%20SideScallops%20Beginning%20to%20Sear%20Sear%20until%3C/p%3E%3Cp%3Egolden-brown%20on%20the%20bottom,%202%20minutes.%20(Continue%20turning%20the%20potatoes.)%3C/p%3E%3Cp%3ETurn%20the%3C/p%3E%3Cp%3Escallops%20over%20and%20sear%20until%20just%20cooked%20through,%202%20minutes%20longer.%20(Potato%3C/p%3E%3Cp%3Ewedges%20should%20be%20browned%20and%20tender.)%3C/p%3E%3Cp%3EScallops%20after%20Turning%3C/p%3E%3Cp%3ETo%20serve,%3C/p%3E%3Cp%3Emound%20a%20small%20bed%20of%20cilantro%20on%20a%20plate.%20Place%20the%20scallops%20on%20top%20and%20spoon%3C/p%3E%3Cp%3Ethe%20potatoes%20alongside.%20Drizzle%20the%20scallops%20and%20potatoes%20with%20cilantro-oil%20and%3C/p%3E%3Cp%3Eenjoy%20right%20away.%3C/p%3E){kind=link}