Seared Scallops with Arugula & Crispy Potatoes

Step 1

Toss potatoes with 1 tbsp oil, salt, and pepper. Spread on a sheet pan and roast at 425°F for 18–20 minutes until golden.

Step 2

Pat scallops dry with paper towels. Season both sides generously with salt and black pepper.

Step 3

Heat 1 tbsp oil in a large skillet over high heat until it just starts to smoke, about 90 seconds.

Step 4

Place scallops in the pan without moving them. Sear 90 seconds until golden brown, then flip once and sear another 60 seconds.

Step 5

Remove scallops to a plate. Add shallot to the pan and cook 30 seconds until fragrant.

Step 6

Pour wine into the pan and scrape up browned bits. Let it reduce by half, then whisk in 3 tbsp butter until silky, about 60 seconds.

Step 7

Toss arugula with a squeeze of lemon juice, salt, and pepper. Divide between plates with roasted potatoes.

Step 8

Top with seared scallops and spoon wine-butter sauce over. Garnish with lemon wedges and fresh herbs if desired.