Pan-fried Scallops with Sautéd Potatoes, Roasted Cherry Tomatoes and Mustard and Herb Dressing

Pan-fried scallops served with golden sautéed potatoes, roasted cherry tomatoes, and a tangy mustard and herb dressing.

Gluten-Free Dinner Quick Seafood Scallops

Estimated Nutrition

Calories

782.4

kcal / serving

782.4 kcal total

Carbs

38.6g

per serving

38.6 g total

Fat

61.2g

per serving

61.2 g total

Protein

22.8g

per serving

22.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Ketchup

Dressing ingredient

Dijon Mustard

Dressing ingredient

2.5

Tabasco Sauce

Dressing ingredient

2.5

Worcestershire Sauce

Dressing ingredient

NutsSeeds

gram

Salt

To taste

gram

Black Pepper

Freshly ground, to taste

Tarragon

Chopped fresh

OilsFats

Olive Oil

For the potatoes

Olive Oil

For roasting tomatoes

Olive Oil

For the dressing

Olive Oil

For frying scallops

Seafood

piece

Scallop

Removed from shells and halved into discs

Vegetables

0.5

piece

Potato

Peeled and sliced into 1cm thick rounds

piece

Cherry Tomato

A handful

Method

Place tomatoes on a tray, drizzle with oil, season, and roast for 8-10 minutes.

Preheat the oven to 200°C.

Fry the potato rounds in olive oil over medium heat until golden-brown and tender.

Season potatoes with salt and pepper and keep warm.

Whisk the ketchup, mustard, Tabasco, Worcestershire sauce, olive oil, and tarragon in a bowl.

Fry the scallop discs in hot oil for 30 seconds on each side.

Plate the potatoes, top with scallops and tomatoes, and drizzle with dressing.