There are dishes you cook, and then there are dishes that carry a moment with them—and this smashed potatoes & scallops recipe does both. I partnered with Idaho Potatoes to recreate the plate that quite literally kept me in the game during the Michelin challenge on Next Level Chef. It’s a dish built on instinct and heart: crispy smashed golden potatoes, bright cilantro vinaigrette, and perfectly seared scallops. And yes—true to form—I made the potato the star. At one point, Richard Blais even called it out mid-challenge, reminding me it was supposed to be about the scallops. But if you know me, you know there was never any question. Potatoes, especially Idaho potatoes, are always going to take center stage in my kitchen.
That moment in the competition came with real stakes. Watching our teammate Matt go home was tough—he’s as genuine and kind as they come—and it shifted everything for Team Arrington. Suddenly, the pressure was sharper, the margin for error thinner. This dish holds all of that: the tension, the creativity, the need to execute something both comforting and elevated under pressure. And when you make it at home, you get the best part—the bold flavors, the crisp edges, the bright, herby finish—without the clock ticking down in front of you.
We are proud to partner with the Idaho Potato Commission to bring you this recipe. And if you’re drawn to fast-paced challenges, expert guidance, and chefs pushing themselves to the limit in three completely different kitchens, Next Level Chef is unmissable. This season is full of intensity, creativity, and jaw-dropping dishes—catch the next episode Thursday at 8 PM on Fox or the following day on HULU.
Why This Smashed Potatoes with Cilantro Vinaigrette & Seared Scallops Recipe Works
- Crispy, golden potatoes: Boiling first, then smashing and pan-crisping, creates that perfect contrast—fluffy centers with deeply golden, crunchy edges that soak up every bit of flavor.
- Perfectly seared scallops: A quick, high-heat sear delivers that caramelized crust while keeping the inside tender, sweet, and buttery.
- Bright, punchy cilantro vinaigrette: Fresh cilantro, tangy vinegar, lemon, and a touch of honey create a bold, herbaceous dressing that cuts through the richness of the dish.
- Balanced, layered texture: Crisp potatoes, silky scallops, juicy pops of pomegranate, and fresh herbs all come together for a dish that feels vibrant, elevated, and deeply satisfying.
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Ingredients for Smashed Potatoes with Cilantro Vinaigrette & Seared Scallops
- Scallops: The tender, sweet, buttery centerpiece with a beautifully caramelized crust.
- Olive oil: Used to achieve a hard, golden sear on the scallops and build flavor.
- Gold Idaho potatoes: Creamy, buttery potatoes that crisp up perfectly when smashed.
- Cilantro: The backbone of the vinaigrette, bringing fresh, herbal brightness.
- Yellow onion: Adds sharpness and depth to balance the vinaigrette.
- Lemon juice: Bright acidity that lifts and sharpens all the flavors.
- White vinegar: Provides an extra tangy edge for a bold, punchy dressing.
- Honey: A touch of sweetness to round out the acidity.
- Olive oil (for vinaigrette): Emulsifies the dressing and adds richness.
- Salt and pepper: Essential for seasoning and enhancing every layer of the dish.
- Pomegranate seeds: Juicy, tart pops that add contrast, texture, and color.
- Fresh cilantro (garnish): A final hit of freshness to tie everything together.
For full list of ingredients and instructions, see recipe card below.
Instructions for Smashed Potatoes with Cilantro Vinaigrette & Seared Scallops
- Cook the potatoes: Place potatoes in a large pot, cover with water, and bring to a boil. Cook until knife-tender, about 20–25 minutes. Drain and set aside.
- Make the cilantro vinaigrette: In a food processor, combine cilantro, onion, lemon juice, vinegar, honey, salt, and pepper. Blend until finely textured, then slowly stream in olive oil until emulsified. Set aside.
- Smash the potatoes: Once slightly cooled, gently smash each potato using the bottom of a heavy glass (lightly oiled to prevent sticking).
- Crisp the potatoes: Heat butter in a large skillet over medium-high heat. Add smashed potatoes and cook for 5–8 minutes until golden and crispy.
- Sear the scallops: Pat scallops very dry. Heat olive oil in a skillet over medium-high heat. Add scallops and sear for about 1 minute per side until deeply golden. Remove and set aside.
- Dress the potatoes: Transfer crispy potatoes to a large bowl. Season with flaky salt and gently toss with the cilantro vinaigrette.
- Assemble the dish: Spoon dressed potatoes onto a plate, top with seared scallops, and finish with pomegranate seeds and fresh cilantro.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations for Smashed Potatoes with Cilantro Vinaigrette & Seared Scallops
Here are some of my favorite substitutions and variations:
- Protein swap: Replace scallops with shrimp or a seared white fish like halibut for a different take.
- Herb variation: Swap cilantro for parsley, basil, or a mix of soft herbs if you prefer a milder flavor.
- Acid balance: Use red wine vinegar or champagne vinegar instead of white vinegar for a slightly different tang.
- Sweetness adjustment: Substitute maple syrup for honey or omit entirely for a sharper vinaigrette.
- Extra heat: Add a pinch of red pepper flakes or a fresh chili to the vinaigrette for subtle spice.
- Potato options: Use fingerling or red potatoes if gold potatoes aren’t available—they’ll still crisp beautifully.
- Add richness: Finish the potatoes with a sprinkle of grated Parmesan or a dollop of crème fraîche for a more indulgent twist.
What to Serve with Smashed Potatoes with Cilantro Vinaigrette & Seared Scallops
Main Dishes
- This dish shines as a complete plate on its own, but you can round it out with a simple grilled protein like steak or chicken for a more substantial spread.
- It also pairs beautifully with a light pasta tossed in olive oil, garlic, and lemon for an elegant, balanced dinner.
- For a more casual approach, serve alongside crusty bread to soak up the extra vinaigrette and scallop juices.
Sides
- A simple arugula or mixed greens salad with lemon vinaigrette adds freshness and cuts through the richness.
- Grilled asparagus or broccolini complements the crispy potatoes and delicate scallops with a clean, slightly smoky flavor.
- Roasted or shaved fennel salad adds a subtle sweetness and brightness that pairs especially well with the cilantro vinaigrette.
- For a touch of sweetness and contrast, serve with fresh citrus segments or a light fruit salad on the side.
FAQs
How do I get my potatoes really crispy?
Make sure the potatoes are fully tender before smashing, then give them space in the pan—don’t overcrowd. High heat and enough fat (butter or oil) are key to getting those golden, crispy edges.
Why do I need to pat the scallops dry?
Removing excess moisture ensures a proper sear. Wet scallops will steam instead of caramelize, preventing that golden crust from forming.
How do I know when scallops are done?
Scallops cook quickly—about 1 minute per side. They should be opaque with a golden crust on the outside and still slightly tender in the center. Overcooking will make them rubbery.
Can I make the cilantro vinaigrette ahead of time?
Yes. You can make it up to 2–3 days in advance and store it in the refrigerator. Just give it a good stir or shake before using.
What’s the best way to reheat leftovers?
Reheat potatoes in a skillet to bring back their crispiness. Scallops are best eaten fresh but can be gently warmed over low heat. Avoid microwaving scallops, as they can become tough.
Not seeing your question here? Ask in the comments section and I’ll do my best to answer!
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Smashed Potatoes with Cilantro Vinaigrette & Seared Scallops
Equipment
- large pot
- Colander
- food processor
- Large skillet
- Medium skillet
- Mixing bowl
- Glass with heavy bottom
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
Instructions
- Wash the 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.
- While the 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.
- Drain the potatoes and let them cool slightly. Smash each potato using the bottom of a glass.
- Heat butter in a large skillet over medium-high heat. Add the potatoes and cook until crispy and golden, about 5–8 minutes.
- Pat the scallops very dry. Heat a skillet over medium-high heat and add olive oil.
- Add scallops and sear for about 1 minute per side until deeply golden. Remove and set aside.
- Transfer crispy potatoes to a mixing bowl. Season with flaky salt and toss gently with the cilantro vinaigrette.
- Plate the potatoes, top with scallops, and finish with pomegranate seeds and fresh cilantro.