Seared Scallops With Radicchio, Roasted Potatoes and Snap Peas

Ingredients

• 6 small Yukon gold potatoes (about 1 pound) cut into wedges
• 1/4 cup olive oil
• kosher salt and black pepper
• 1/2 small head radicchio, torn
• 1/4 cup chopped pitted cured olives
• 4 ounces snap peas, halved
• 2 tablespoons chopped fresh chives
• 2 tablespoons red wine vinegar
• 16 scallops (about 1½ pounds), patted dry

Instructions

1. Pre-Heat oven to 450° F.
2. Toss together the potatoes, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until tender and golden brown, 15 to 20 minutes.
3. Meanwhile, combine the radicchio, olives, snap peas, chives, vinegar, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper in a large bowl.
4. Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the scallops with ¼ teaspoon each salt and pepper. Cook until golden brown on one side, 3 to 4 minutes. Turn and cook until opaque throughout, 1 to 2 minutes more.
5. Toss the potatoes with the radicchio and serve alongside the scallops.