Ingredients:

16 large scallops
2 teaspoons olive oil
Salt to taste
3 pounds small gold Idaho® potatoes
1 bunch cilantro, stems trimmed
1/4 small yellow onion
2 tablespoons lemon juice
1/4 cup white vinegar
1 tablespoon honey (more to taste)
3/4 cup olive oil
Salt and pepper to taste

Garnish

Pomegranate seeds
Fresh cilantro

Tools Needed

Large pot
Colander
Food processor
Large skillet
Medium skillet
Mixing bowl
Glass with heavy bottom

Directions:

1. Wash the Idaho® potatoes and place them in a large pot. Cover with water and bring to a boil over high heat. Cook until knife-tender, about 20–25 minutes.
2. While the Idaho® potatoes cook, make the vinaigrette by adding cilantro, onion, lemon juice, vinegar, honey, salt, and pepper to a food processor. Blend until finely textured. Slowly stream in olive oil until emulsified. Set aside.
3. Drain the Idaho® potatoes and let them cool slightly. Smash each potato using the bottom of a glass.
4. Heat butter in a large skillet over medium-high heat. Add the Idaho® potatoes and cook until crispy and golden, about 5–8 minutes.
5. Pat the scallops very dry. Heat a skillet over medium-high heat and add olive oil.
6. Add scallops and sear for about 1 minute per side until deeply golden. Remove and set aside.
7. Transfer crispy Idaho® potatoes to a mixing bowl. Season with flaky salt and toss gently with the cilantro vinaigrette.
8. Plate the Idaho® potatoes, top with scallops, and finish with pomegranate seeds and fresh cilantro.