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Pan-fried scallops with sautéed potatoes, roasted cherry tomatoes and mustard and herb dressing

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Richard Phillips

From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the sautéed potatoes, heat the olive oil in a non-stick frying pan and fry the potatoes, turning occasionally, until golden-brown and tender. Season, to taste, with salt and freshly ground black pepper and keep warm.

  3. For the roasted cherry tomatoes, place the cherry tomatoes on a baking sheet, drizzle with oil and season, to taste, with salt and freshly ground black pepper.

  4. Roast in the oven for 8-10 minutes, or until they are just starting to collapse.

  5. For the dressing, place the dressing ingredients into a small bowl and whisk together.

  6. For the scallops, heat the oil in a small non-stick frying pan and fry the scallop discs for 30 seconds on each side, or until just cooked through.

  7. To serve, place the potatoes onto a serving plate and top with the scallops and cherry tomatoes. Drizzle over the dressing.

Ingredients

For the sautéed potatoes

  • 1 tbsp olive oil
  • ½ large potato, peeled and sliced into rounds 1cm/½in thick
  • salt and freshly ground black pepper

For the roasted cherry tomatoes

  • handful ripe cherry tomatoes
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

For the dressing

  • 1 tbsp tomato ketchup
  • 1 tsp Dijon mustard
  • ½ tsp Tabasco sauce
  • ½ tsp Worcestershire sauce
  • 1 tbsp olive oil
  • 1 tsp chopped fresh tarragon

For the scallops

  • 2 tsp olive oil
  • 2 scallops, removed from their shells, cut in half across the middle to form 2 discs

Shopping List

Pan-fried scallops with sautéed potatoes, roasted cherry tomatoes and mustard and herb dressing

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Tins, packets and jars

Cooking ingredients

Meat, fish and poultry

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