Sizzled Scallops by Daniel Boulud

From a magazine. Daniel Boulud is a famous chef in NYC. Here's a complete meal in a single skillet: crusty scallops, fresh green snow peas and golden potatoes.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  large scallops
•  salt
•  fresh ground pepper
• 3  tablespoons  vegetable oil
• 2  large yukon gold potatoes, about 3/4 lb., peeled, cut into 1-inch cubes
• 6  large scallions, cut into 1-inch lengths
• 1  teaspoon rosemary, chopped
• 2  cups snow peas, about 6 oz., trimmed
• 2  tablespoons water

Directions

1. Season the scallops with salt and pepper.
2. In a very large skillet, heat the oit until shimmering. Add the scallops to the skillet, evenly spaced apart.
3. Add the potatoes in an even layer around the scallops and cook over hight heat until the scallops are browned, about 3 minutes per side. Transfer the scallops to a plate.
4. Season the potatoes with salt and pepper and turn them over. Add the scallions and rosemary to the skillet and cook over moderate heat, undisturbed for 5 minutes.
5. Add the snow peas and cook, stirring a few times, until the snow peas are tneder, about 3 minutes. Transfer the vegetables to plates.
6. Add the water to the skillet along with the scallops and any accumulated juices and cook, stirring until heated through, about 30 seconds.
7. Spoon the scallops over the potatoes and snow peas, drizzle with pan juices and serve.