About this recipe:This is an impressive and delectable dish, best made with large, succulent, fresh scallops. Ratte potatoes are an old variety found in France, also called Asparges. They're small 'finger' like potatoes with a nutty flavour. If you can't find them, use any small, waxy potatoes, which will also work a treat.
500g Ratte (or Asparges) potatoes
8 fresh scallops
1 small bag spinach leaves
1 organic lemon, juiced
5 saffron threads
150ml olive oil, divided
50ml crème fraîche
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Method Prep:25min › Cook:30min › Ready in:55min
Cut the washed and unpeeled potatoes into thin round slices. Heat 50ml of olive oil in a large frying pan and cook the potatoes in the pan over medium high heat for about 20 minutes, stirring occasionally.
In another pan, heat another 50ml of olive oil over low heat. Add the spinach leaves, cover the pan and cook until the spinach has lost some of its liquid, about 3 minutes. Uncover and cook for 5 more minutes.
Put the remaining 50ml of oil in a frying pan over high heat. Saute the scallops 1 minute per side. Once browned on each side, set aside.
To the scallop pan, add the lemon juice, saffron and the cream and reduce for 5 minutes. Pass the sauce through a sieve to remove the saffron threads.
Serve the scallops with the pan-roasted potatoes, spinach and the saffron cream sauce.