"Scallops" Veracruz

Add the red potatoes to a medium saucepan, cover with 1 inch of cold water, and bring to a boil over high heat. Cook until potatoes are fork-tender, about 10 to 12 minutes. Drain potatoes and let cool. Once cool, lay cooked potatoes on a cutting board. Smash them by gently pressing down on each with the palm of your hand until the sides blister open.

Trim just the ends away from the king oyster mushrooms. Cut the stems into 1 inch thick rounds. Peel and thinly slice half of the red onion (save the remaining for your own use). Mince the garlic. Chop the tomato. Check the olives for pits, and remove any if present. Roughly chop the olives.

Place a large nonstick skillet over medium-high heat and add 1 tbsp butter. Once melted, add the mushroom rounds and cook until browned on the bottom, about 3 to 4 minutes. Flip and cook until browned on the other side; another 3 to 4 minutes. Transfer the “scallops” to a plate and season with salt and pepper.

Return the saucepan from the potatoes to medium-high heat with 2 tsp olive oil. Add sliced onion, just half the minced garlic, and a pinch of salt. Cook until onion softens, about 3 to 4 minutes. Add the chopped tomato, chopped olives, and capers, and cook until the tomatoes begin to break down, about 1 minute. Add ½ cup water, and reduce heat to medium. Simmer Veracruz sauce on low until you’re ready to serve.

Return the skillet to medium-high heat with 1 tbsp vegetable oil. Once hot, add the smashed potatoes and cook until crispy, about 3 to 4 minutes per side. Add the remaining minced garlic and paprika, and toss potatoes until well-coated, about 1 minute. Season potatoes with salt and pepper and push to the side of the skillet. Add the baby spinach and a pinch of salt; cook until just wilted.

Off the heat, stir the remaining butter into the Veracruz sauce. Taste sauce and adjust seasoning with salt and pepper if necessary. Divide the smashed potatoes and spinach between large plates. Add the “scallops” and top with Veracruz sauce. Enjoy!