Zesty Lemon Ginger Scallops with Baby Potatoes

1Preheat the oven to 400°F (200°C).

2Wash and dry the baby potatoes. Cut them into halves or quarters depending on their size.

3Toss the baby potatoes in olive oil, salt, and pepper. Place them on a baking sheet and roast in the preheated oven for 20-25 minutes or until golden and tender.

4While the potatoes are roasting, prepare the scallops. Pat dry the scallops with a paper towel to remove excess moisture.

5Heat a skillet over medium-high heat. Add a little olive oil and sear the scallops for 2-3 minutes on each side until they develop a golden crust. Remove the scallops from the skillet and set aside.

6In the same skillet, add finely chopped shallots and ginger. Saute until fragrant and soft.

7Squeeze the juice of one lemon into the skillet. Stir to combine with the shallots and ginger.

8Return the seared scallops to the skillet. Gently toss them in the lemon ginger sauce to coat evenly. Cook for an additional minute to heat through and absorb the flavors.

9Serve the zesty lemon ginger scallops on a platter, garnished with freshly chopped parsley. Accompany them with the roasted baby potatoes on the side.

10Enjoy your flavorful and elegant dish of Zesty Lemon Ginger Scallops with Baby Potatoes!