March feature- Seared Scallops with Mushroom-Potato Hash
This recipe courtesy of Chef Anthony Nicalo of Food Tree. To ensure that you are getting the most sustainably harvested scallops, please review our database before making a purchase.
- Scallops
- Yukon Gold Potatoes
- Mushrooms (wild mix ideal, but crimini, shiitake and oyster work too)
- Olive Oil
- Parsley, minced
- Shallot, minced
- Garlic, minced
- Splash of white wine
Peel and dice potatoes, blanch until just beginning to soften. Slice mushrooms, saute over high heat in olive oil. Add blanched potatoes, shallot and garlic until hash is nicely browned. Reserve hash.
Season scallops with salt and sear over high heat in olive oil. Do not shake the pan. Once the edges begin to turn golden brown flip and finishing cooking. Do not overcook- scallops should be medium rare, with a glistening center. Remove scallops, deglaze with white wine, toss hash to reheat, add parsley. Serve scallops over the musroom-potato hash. Pair with either an earthy red like Marc Tempe Pinot Noir Marc Tempe or a complex white like Sutor Burja 2006 from Slovenia.
All recipes
