Atlantic sea scallops with saffron potatoes and blood orange-Meyer lemon salsa from The A.O.C. Cookbook (page 143) by Suzanne Goin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute halibut, sole or other white flaky fish for sea scallops.

  • jhallen on June 09, 2021

    The potatoes were the star of the show. I didn’t love the salsa. Overall, good dinner and potatoes are definitely a keeper,

  • julesamomof2 on August 19, 2017

    Amazing dish, so pretty with the rosemary stems as skewers. Grilling did not work for me the one time I tried it, I think my scallops were a little too watery and they started to fall apart. I've had better luck with a cast iron pan. The saffron potatoes are super delish and the salsa brings everything together.

  • L.Nightshade on May 31, 2017

    No meyer lemons here, as usual, but I was happily surprised to find blood oranges! And we’d already got some beautiful big (Pacific) sea scallops from our fish market, so this was on the menu. This was a surprising combination to me, mainly because of the potatoes. The citrus salsa was a obvious win, but the saffron potatoes somehow went right along. I did use the rosemary skewers. I don’t think it added anything to the flavor (you can see in the marinating photo, there’s already a fair amount of rosemary in there), but it was cute, and not too terribly gimmicky. We thought this was great, and definitely company-worthy.

  • MmeFleiss on March 27, 2017

    This was seriously good. The potatoes were out of this world.

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Reviews about this recipe

  • Lisa Is Cooking

    This dish was delightful in every way.The potatoes were both literally and figuratively the foundation. ...And, the salsa punctuated everything just as it should.

    Full review
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