Bay scallops gremolata

(modified from http://www.framedcooks.com/2009/11/bay-scallops-gremolata.html)

• 1 large red potato, finely diced
• EVOO
• 1 lb bay scallops
• zest of 1 small lemon
• juice of 1 small lemon (or a bit less)
• 2 very large garlic cloves, minced
• 1/4 c. chopped fresh parsley
• salt and pepper

Saute potatoes in EVOO until golden brown, 10-15 min.  Remove from skillet.

Add more oil to skillet as needed.  Add scallops and cook, stirring constantly, until lightly seared (2-3 min).

Add lemon zest and garlic and cook 1 min more.  Return potatoes to skillet with parsley and stir to blend.  Add lemon juice and season with salt and pepper.