Recipes Sizzled Scallops Be the first to rate & review! Chef Daniel Boulud of Daniel in New York City is famous for elaborate four-star dinners, but surprisingly, he's also a genius at creating fast one-dish meals with a French accent. Here he prepares a complete meal in a single skillet: crusty sea scallops, fresh green snow peas and golden potatoes.Plus: More Seafood Recipes and Tips By Daniel Boulud Daniel Boulud Instagram The French chef and restaurateur Daniel Boulud has restaurants in New York City, Boston, Washington, D.C., Palm Beach, Miami, Toronto, Montréal, London, Singapore, and Dubai in addition to New York City, Boston, Washington, D.C., Palm Beach, Miami and Toronto. Daniel is mostly known for the eponymously named restaurant he owns in New York City, which received two Michelin stars for its cuisine.One of America's top culinary authorities, Chef Daniel Boulud hails from Lyon, France. He has continually evolved cuisine since arriving in New York City in 1982. He has also expanded his reach to properties across the U.S., as well as Toronto, Montreal, Dubai, Singapore, and The Bahamas.Although he has received many accolades for his culinary empire, his inspiration remains grounded in the rhythm of the seasons. Boulud's signature remains the soulful, French dishes rooted in contemporary flair he brings to his restaurants around the world. Food & Wine's Editorial Guidelines Updated on December 29, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 4 Ingredients 1 1/2 pounds large sea scallops Salt and freshly ground pepper 3 tablespoons vegetable oil 2 large Yukon Gold potatoes (3/4 pound), peeled and cut into 1-inch cubes 6 large scallions, cut into 1-inch lengths 1 teaspoon chopped rosemary 6 ounces snow peas, trimmed (2 cups) 2 tablespoons water Directions Season the scallops with salt and pepper. In a very large skillet, heat the vegetable oil until shimmering. Add the scallops to the skillet, evenly spaced apart. Add the potatoes in an even layer around the scallops and cook over high heat until the scallops are browned, about 3 minutes per side. Transfer the scallops to a plate. Season the potatoes with salt and pepper and turn them over. Add the scallions and rosemary to the skillet and cook over moderate heat, undisturbed, for 5 minutes. Add the snow peas and cook, stirring a few times, until the snow peas are tender, about 3 minutes. Transfer the vegetables to plates. Add the water to the skillet along with the scallops and any accumulated juices and cook, stirring, until heated through, about 30 seconds. Spoon the scallops over the potatoes and snow peas, drizzle with the pan juices and serve. Rate it Print