Name: Scallops with Cilantro-Lime Butter, Cheddar Potatoes & Veggies
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 medium carrots; ¾ (227 g) block cheddar cheese; 1 ½ small bunches cilantro; 3 cloves garlic; 1 ½ limes; 1.02 kg new potatoes; 1.02 kg sea scallops; 3 (227 g) pkg sugar snap peas; black pepper; butter, unsalted; Italian seasoning; panko bread crumbs; salt

Scallops with Cilantro-Lime Butter, Cheddar Potatoes & VeggiesScallops with Cilantro-Lime Butter, Cheddar Potatoes & Veggies — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 medium carrots

¾ (227 g) block cheddar cheese

1 ½ small bunches cilantro

3 cloves garlic

1 ½ limes

1.02 kg new potatoes

1.02 kg sea scallops

3 (227 g) pkg sugar snap peas

black pepper

butter, unsalted

Italian seasoning

panko bread crumbs

salt

Instructions

Preheat oven to 230°C (450°F). Coat a baking sheet pan with a thin layer of butter.

Wash and dry the fresh produce.

Thinly slice potatoes crosswise and transfer to the baking sheet; season with salt and pepper, then spread out in an even layer. Place in the oven and roast, tossing halfway through, until potatoes are tender, 20-25 minutes.

Meanwhile, coarsely grate cheese into a small bowl, then add bread crumbs and Italian seasoning. Stir to combine the cheese topping and set aside.

Zest and juice limes into another small bowl.

Peel and mince garlic. Shave cilantro leaves off the stems; discard stems and mince the leaves. Add both to the bowl with the lime and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the scallops dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches if necessary, add scallops and sear until golden brown and cooked through, 1½-2 minutes per side. Remove to a clean plate and loosely cover with aluminum foil.

Meanwhile, peel, trim, and slice carrots crosswise into thin rounds.

When the potatoes are tender, remove from the oven, and sprinkle with the cheese topping. Return to the oven and continue to bake until the cheese is melted and golden, 5-6 minutes more. Remove from oven.

When the scallops are done, wipe the skillet clean with paper towels and return to medium-high heat; add more butter and swirl to coat the bottom. Add carrot, snap peas, salt, and pepper; sauté until the veggies are fork-tender, 5-6 minutes. Add to the plate with the scallops.

Return the skillet to medium heat, add more butter, and swirl to coat the bottom. Add lime, garlic, and cilantro; cook, stirring constantly, until butter is melted and fragrant, 1-2 minutes. Remove from heat.

To serve, divide cheesy potatoes, veggies, and scallops between plates; drizzle scallops with warm cilantro-lime butter and enjoy!

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