Scallops with Potatoes and Bell Peppers

Scallops with potatoes and bell peppers #scallops #foodpics
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I wanted to try scallops.  Gordon Ramsey always has his contestants make scallops and they always fuck them up.  I’m always like, “how hard could that be?”  Well, pretty hard.

Scallops are a fine line between raw and rubber.  The trickiest part is they continue to cook off the direct heat, so even if you get it to a “pretty good” finished point on the pan, you still run the risk of getting a rubbery piece of fish.


  • butter and rosemary simmered in the pan until the butter is completely melted.
  • salt (dash)
  • pepper (dash)
  • medium-low heat for 3-4 minutes a side, no pressure on the scallop.


Season Potatoes

Seasoning the potatoes is the most involved process, which really isn’t that hard.  Chop the potatoes into cubes.  Then put them into a mixing bowl.  Ideally you have a [amazon_link id=”B004YZEO9K” target=”_blank” ]mixing bowl with a lid[/amazon_link] because I actually shake the entire mixture.  That mixture is olive oil, rosemary, salt and pepper.  You can remove the rosemary if it conflicts with your recipe.

Everything else is simple.  Chop the orange peppers.  Chop the onions.

Make it.

I should have set the potato and onions in the pan first with olive oil.  The orange/green peppers cook quickly, so you can add them later.  The instagram photo shows how I added and then how I covered.  I used an [amazon_link id=”B0013HWFUW” target=”_blank” ]iron skillet weight[/amazon_link] over the aluminum foil.


ScallopsThese still came out a little rubbery and a little salty.  I think post-pan they need to be dried out a bit on a paper towel to get the extra salt and butter off.  This might also help cool them more quickly because I think the scallop kept cooking in it’s own buttery-salt-rosemary coating even when it was plated.

Admittedly, I was on the phone with my mom for the last few minutes of cooking the scallops, so I might have missed a crucial point of attention.  However, I got pretty close and in the spirit of dudes with food, it was pretty solid.  Next time, clear the scallops from the pan and pat them down with a paper towel before plating to help them cool quickly and remove some excess butter.

What you need to make this.

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