Scallops + Blood Orange & Meyer Lemon Relish + Roasted Fingerlings

I'm not sure where the idea for this dish came from, but it has been fermenting in my head for awhile. In promising to eat better this upcoming year, we came up with this really colorful and healthy meal.

We bought some beautiful buttery scallops from a vendor at the farmer's market along with a bunch of fresh produce and this colorful, restaurant-quality dinner was born. I wasn't exactly sure how all of the flavors would mix, but everything came together much better than expected.

Make the relish ahead of time and refrigerate to let the flavors develop and get started on the potatoes. When they are almost finished cooking, cook up the spinach and the scallops, which don't take very long at all.

Scallops + Blood Orange & Meyer Lemon Relish + Roasted Fingerlings & Wilted Spinach

serves 2

Scallops

• 2/3 lb fresh diver scallops, washed and thoroughly dried
• salt, freshly cracked
• pepper, freshly cracked
• 1 tablespoon butter
• 1 tablespoon olive oil

1. Season scallops liberally with salt and pepper
2. Heat the butter and olive oil in a large pan over medium high heat.
3. Cook for about 2 minutes on each side to sear.
4. Serve on top of spinach alongside fingerling potatoes and with the following relish.

Blood Orange & Meyer Lemon Relish

• 2 blood oranges, peeled and chopped + 1 blood orange, juiced
• 1 Meyer lemon, peeled and chopped + 1/2 Meyer lemon, juiced
• 1/4 cup mint, roughly chopped
• 1/4 cup Italian parsley, roughly chopped
• 2 tablespoons olive oil
• salt, freshly cracked
• pepper, freshly cracked

1. Combine the orange and lemon chunks in a medium sized bowl along with the mint and parsley.
2. Coat with olive oil and the juices of the orange and half lemon.
3. Season with salt and pepper.
4. Store in the refrigerator and let come to room temperature before serving on top of scallops.

Roasted Fingerlings

• 8-10 fingerling potatoes, washed and scrubbed
• olive oil
• salt, freshly cracked
• pepper, freshly cracked
• fresh thyme

1. Preheat oven to 425º.
2. Rub the fingerlings with olive oil, sprinkle with salt and pepper and place in a baking dish. Place sprigs of thyme alongside potatoes.
3. Bake for approximately 40-45 minutes until potatoes are tender.
4. Serve on top of spinach alongside scallops.

Wilted Spinach

• 1 teaspoon olive oil
• 2 cups spinach
• 2 cloves garlic, pressed
• pepper, freshly cracked
• salt, freshly cracked
• 1/2 Meyer lemon, juiced (use other half from scallops)

1. Heat olive oil in a large pan over medium heat.
2. Add in garlic and cook for about 2 minutes.
3. Add in spinach and cook until cooked down and wilted.
4. Season with salt and finish with lemon.
5. Serve as the bed for the scallops and the potatoes.