For the last two weeks my best buddy Kate came to stay at my place in New York. While we had many meals out of the house, including curry and pad thai at my favorite Thai restaurant, a huge oyster feast, vegetarian Indian food in the Curry Hill side of town, vegan desserts, and green juices from Organic Avenue. Man, I was eating good for a few weeks!
I did find time to cook for us on a few nights. Since Kate is such a big seafood lover, we had salmon salads one night and scallops another night. I love finding inspiration for a meal, and I was browsing around the produce section at Whole Foods while waiting to meet up with Kate. I know she loves both scallops and roasted potatoes, so I decided on this easy and light meal. I found some fresh kiwis and avocados on display together and settled on making a fresh salsa to sprinkle on top of the scallops. I thought it might be fun to stick to a uniform color combo, so I picked out green and yellow ingredients.
The result? A successful, simple, and fresh meal. I love cooking for my loved ones, and seeing Kate and my boyfriend practically devour this meal made me so happy and at peace. There’s just nothing better in my mind.
Kiwi Avocado Salsa Over Scallops with Roasted Fingerling Potatoes
2 lbs. fresh or frozen wild jumbo scallops
1 handful fresh cilantro
1 yellow bell pepper
2 lbs. fingerling potatoes
4 tbsp. olive oil
Salt & pepper (to taste)
If you’re using frozen scallops, thaw them out in a bowl of cold water.
Preheat your oven to 425 degrees. Spread out the fingerling potatoes on a sheet pan and drizzle 2 tablespoons of the olive oil on top. Sprinkle on salt and pepper to taste and toss together with clean hands or tongs. Roast for 45 minutes to 1 hour until the skin in wrinkly and the potatoes are crispy on the outside.
Remove the skins from the kiwi and avocado and cut into a small dice. Place in a bowl. Cut up the bell pepper into a small dice and add it in too. Finely chop the jalapeño and add it. Finally, give a rough chop to the cilantro leaves and sprinkle them in. Stir to mix and set aside.
Make sure the scallops are patted dry, and then season them with salt and pepper. Heat a sauté pan on high and then pour in the remaining 2 tablespoons of olive oil. Put the scallops in the pan, flat side down (you will probably have to cook half of the scallops at at time). After 1 1/2 to 2 minutes, turn them over and cook another 1 1/2 to 2 minutes on the other side. Remove the scallops from and set them on paper towels for a minute to remove excess oil.
Serve 3-5 scallops per person on a plate with a generous scoop of salsa on top and a side of the roasted potatoes.
Tip 1: If you have leftover salsa (I did since I only cooked 1 pound of scallops), it is absolutely delicious with tortilla chips or you can eat it plain as a super fresh snack.
Tip 2: I bought frozen wild caught scallops from Whole Foods and they worked great. They were quite a bit cheaper than the fresh scallops, but still great quality. I love buying frozen sometimes because you can be sure that the fish is very fresh.Pin It