Scallops, Lemon w Crispy Potatoes Serves 4

Peel potatoes and cut into tiny cubes (>1/4″). Rinse and drain very well. Heat vegetable oil in large, nonstick skillet over medium high. Add potatoes, shaking and stirring frequently for about 10 min or until golden brown and very crunchy. Strain well and set aside. Drain any excess moisture from scallops. Sauté in olive oil over medium high heat 1 min. Add butter, shallots and garlic. Stir to coat well while cooking 1 min more. Add potatoes to pan and cook 1 min more. Add lemon juice and parsley.

Potato 1.25lb russet
Vegetable Oil 6T
Scallops 1.25lb sea, halved if large
Olive Oil 2T
Salt/Pepper
Butter 1T unsalted
Shallot 2T minced
Garlic 1tsp minced
Lemon Juice, Fresh from 1 lemon
Parsley 4T minced