KEY POINTS:
Serves 4
16 small potatoes
1 tbsp olive oil, plus extra
1 tbsp butter
20 scallops
Sea salt and freshly ground black pepper
1 large bunch of spinach with the leaves picked or 1 packet of baby spinach leaves
Juice of a lemon
Gently scrub the dirt from the potatoes then slice into thick rounds.
Heat a pan, add the olive oil and butter. When hot add the potatoes, season and cook for five minutes, turn and cook for another minute or two or until tender.
Keep the potatoes warm, wipe out the pan and return it to the heat.
Add the butter with another tablespoon of olive oil. When hot, add the scallops. Cook for one minute, season, then turn over and repeat. Set aside with the potatoes.
Keeping the pan hot, wilt the spinach - this will only take a minute or two while stirring.
Squeeze over the lemon and serve with the potatoes and scallops.
- Detours, HoS