After last week’s heavy frost, one of the only edible things left in our yard is mint. And I have to say, not only does it look good, but it was amazing in these hash browns with seared scallops. Keeping it simple is a rule to cook by!
Wash and cut a large potato into quarter inch cubes, then
sauté it along with a chopped onion over medium heat. Generously salt and pepper and continue to
cook until the potatoes are golden and lightly crisped, about ten minutes.
When the potatoes are finished, turn the burner down as low
as it will go, then stir in a finely chopped handful of mint and let sit.
Heat another small pan over high heat, then dust your
scallops on both sides with salt and pepper.
Lightly oil the pan, and set the scallops in flat side down. After a minute or so, flip and sear the other
side. Serve immediately over your hash
browns.
The scallop, potato, mint combo was prefect, but no doubt
some chicken, beef, or a couple of fried eggs on top would have been pretty
good too.
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