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Pan-fried scallops with sautéed potatoes, roasted cherry tomatoes and mustard and herb dressing

Pan-fried scallops with sautéed potatoes, roasted cherry tomatoes and mustard and herb dressing is built on Olive Oil, Tomato Ketchup, Hot Sauce, and Worcestershire Sauce. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1/2 tsp
• 1/2 tsp
• 1 tbsp
• 2 tsp

Method (preview)

1. 1

   For the sautéed potatoes, heat the olive oil in a non-stick frying pan and fry the potatoes, turning occasionally, until golden-brown and tender.

2. 2

   Season, to taste, with salt and freshly ground black pepper and keep warm.

3. 3

   For the roasted cherry tomatoes, place the cherry tomatoes on a baking sheet, drizzle with oil and season, to taste, with salt and freshly ground black pepper.

4. 4

   Roast in the oven for 8-10 minutes, or until they are just starting to collapse.

5. 5

   For the dressing, place the dressing ingredients into a small bowl and whisk together.

6. 6

   For the scallops, heat the oil in a small non-stick frying pan and fry the scallop discs for 30 seconds on each side, or until just cooked through.

7. 7

   To serve, place the potatoes onto a serving plate and top with the scallops and cherry tomatoes. Drizzle over the dressing.