To make the best seared scallops, always use the freshest, highest-quality scallops you can find, preferably dry, in-season ones from a reputable source. This dish works beautifully as either an appetizer or an entrée.

Start by preparing the potatoes. Clean and split them, then add them to a saucepan with seasoned water. Gradually bring the water to just shy of a boil, cooking the potatoes for about 10-12 minutes until they’re just fork-tender. Drain them and set aside to cool and dry.

While the potatoes are cooking, heat a cast iron pan over medium-high heat and add 2 tablespoons of olive oil. Carefully place the potatoes cut-side down and cook until they’re browned and crispy on the edges. Avoid flipping them too soon, adjusting the heat as necessary. Once the potatoes have a nice golden brown crust, flip them and move them to one side of the pan.

Next, season the scallops with salt and pepper, and make sure they’re dry by patting them with a paper towel. Increase the heat and add more olive oil to the pan. Carefully lower the scallops into the pan, ensuring your kitchen is well-ventilated for this step. Let the scallops cook on one side without moving them, allowing them to develop a golden crust. After 2-3 minutes, flip the scallops and cook briefly on the other side, just until they’re opaque in the center. Don’t overcook them—scallops are best when they’re tender and juicy. Once done, remove them from the pan and set aside on a towel-lined plate.

To finish the dish, deglaze the pan with 1 tablespoon of maple vinegar and add a knob of butter. Reduce the heat to medium, then stir in the chopped spinach. Cook the spinach just until it wilts, and then add the maple mustard vinaigrette. Taste for seasoning, adjusting with salt and pepper if necessary.

To serve, arrange the crispy potatoes and seared scallops on a plate, top with the sautéed spinach, and garnish with the pickled mustard seeds. This dish is best served immediately, when everything is still warm and full of flavor.