Go Back
Smashed Potatoes & Scallops

Smashed Potatoes with Cilantro Vinaigrette & Seared Scallops

This dish is all about contrast—the kind that makes a plate unforgettable. Crispy-edged smashed potatoes soak up a punchy cilantro vinaigrette that’s bright, herbaceous, and just a little sweet, while golden-seared scallops bring richness and that irresistible caramelized crust. Every bite hits salty, tangy, crispy, and tender all at once. It’s the kind of meal that feels elevated but comes together with ease. Perfect for a dinner party or a quiet night when you want something just a little special, this dish delivers restaurant-level flavor with simple, beautiful ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Dinner
Cuisine American
Servings 4

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.
Keyword cilantro vinaigrette potatoes, crispy smashed idaho potatoes, danielle kartes, easy gourmet dinner recipe, elevated comfort food, fresh cilantro dressing recipe, idaho potato commission, Idaho potatoes, next level chef, potatoes with herb vinaigrette, rustic joyful food, scallops and potatoes dish, seared scallops recipe, smashed potatoes with scallops