Ginger Scallops with Artichoke Pesto Mashed Potatoes

Lunch and Dinner Entrees

Ginger Scallops with Artichoke Pesto Mashed Potatoes

An elegant entree, with comfort-food appeal.


Servings: Makes 4 Servings

Ingredients for Marinade:
4 tablespoons worchester sauce
1 fresh tomato, cubed
1 teaspoon chopped fresh ginger
2 tablespoons ketchup
4 tablespoons olive oil
coriander seeds, to taste
ground chipotle, to taste
salt and pepper, to taste

Additional Ingredients:
16 medium size scallops
1 Tablespoon artichoke pesto, available in
the gourmet section of your grocery store.
4 potatoes, boiled


1. Combine marinade ingredients and place in a ziplock with your scallops. Allow them to marinade for about 2 hours, refrigerated.

2. Once scallops have marinated, place them in a skillet on medium-high heat and cook for 3-4 minutes on each side.

3. Mash the cooked potatoes with the artichoke pesto.

4. Place four scallops on each plate with 2 small scoops of mashed potato. Garnish with the juices from the scallops and ground chipotle powder. Serve and enjoy!