Scalloped Potatoes from scratch with a twist

AuthorBobguy
RatingDifficultyBeginner

Scalloped potatoes from scratch is a twist on a traditional potato recipe. Be inventive. Think outside the box. Order something NOT on the menu. Everyone needs to have a little fun in their kitchen. Try this recipe today!

scalloped potatoes from scratch served on a plate
Yields8 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins
Bay Scallop Ingredients
 1 ½ lbs bay scallops
 ¼ cup olive oil
 2 tbsp fresh parsley (finely chopped)
Roasted Potatoes Ingredients
 2 lbs Yukon gold potatoes
 ½ cup Italian salad dressing
 2 tbsp fresh parsley (finely chopped)
 ½ cup broth (chicken or vegetable)
1

Cut potatoes into bite size chunks. Place potatoes in large plastic container with cover.

yukon gold potatoes cut in bite size chunks.

2

Add Italian dressing and 2 tbsp fresh parsley. Put cover on plastic container and shake vigorously. Make sure potatoes are well coated.

3

Put potatoes on a edged baking sheet. Pour broth in baking sheet. Cook potatoes at 350 F for 20 minutes. Remove from oven and turn potato chunks. Add more Italian dressing and broth if liquid has baked away. Return potatoes to oven for 20 minutes.

4

Remove roasted potatoes from oven and let cool. Serve with pan seared bay scallops.

roasted potatoes on a baking tray

Pan seared bay scallops
5

10 minutes before potatoes are finished, prepare scallops. Pat scallops dry before searing.

6

In a large skillet, heat olive oil on medium high. (1-2 minutes)

7

Carefully add bay scallops. Let cook 3-4 minutes. Sprinkle fresh parsley on top as the first side of scallops cook. Using a large wooden spoon, stir bay scallops. Allow to cook for another 3-4 minutes. Remove from heat and set aside.

8

Serve scallops and potatoes on same plate. Enjoy!

What are Bay Scallops?

Bay scallops are generally grown in bays and inlets protected from harsh weather. They are much smaller in size than scallops harvested in the wild which makes them well suited for salads or stir fry. In addition, they are less expensive than the larger scallops. Considering the high price tag of large scallops, Bay scallops offer an affordable and tasty alternative to the full sized scallops found at most seafood counters.

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Ingredients

Bay Scallop Ingredients
 1 ½ lbs bay scallops
 ¼ cup olive oil
 2 tbsp fresh parsley (finely chopped)
Roasted Potatoes Ingredients
 2 lbs Yukon gold potatoes
 ½ cup Italian salad dressing
 2 tbsp fresh parsley (finely chopped)
 ½ cup broth (chicken or vegetable)

Directions

1

Cut potatoes into bite size chunks. Place potatoes in large plastic container with cover.

yukon gold potatoes cut in bite size chunks.

2

Add Italian dressing and 2 tbsp fresh parsley. Put cover on plastic container and shake vigorously. Make sure potatoes are well coated.

3

Put potatoes on a edged baking sheet. Pour broth in baking sheet. Cook potatoes at 350 F for 20 minutes. Remove from oven and turn potato chunks. Add more Italian dressing and broth if liquid has baked away. Return potatoes to oven for 20 minutes.

4

Remove roasted potatoes from oven and let cool. Serve with pan seared bay scallops.

roasted potatoes on a baking tray

Pan seared bay scallops
5

10 minutes before potatoes are finished, prepare scallops. Pat scallops dry before searing.

6

In a large skillet, heat olive oil on medium high. (1-2 minutes)

7

Carefully add bay scallops. Let cook 3-4 minutes. Sprinkle fresh parsley on top as the first side of scallops cook. Using a large wooden spoon, stir bay scallops. Allow to cook for another 3-4 minutes. Remove from heat and set aside.

8

Serve scallops and potatoes on same plate. Enjoy!

Scalloped Potatoes from scratch with a twist

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