RED PEPPER SCALLOPS ON POTATO PANCAKES
I had a little bit of mashed potato, half a roasted red pepper, and a pound of scallops left over from a ceviche recipe. This was fast and fun: no recipes, no measuring, just intuitive cooking. Which is what made it so good.
Provided by Chef John
Categories Seafood Shellfish Scallops
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place the pepper, cut-side down, on the prepared baking sheet.
- Cook pepper under the preheated broiler until pepper skin blackens and blisters, 5 to 8 minutes. Place blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Remove and discard skin; thinly slice pepper.
- Stir mashed potatoes, egg, bread crumbs, salt, and black pepper together in a bowl until smooth.
- Heat olive oil in a large nonstick skillet over medium heat. Working in batches, drop batter by spoonfuls into hot oil and flatten out to form a small pancake. Cook until golden and crispy on one side, about 7 minutes. Flip and cook until golden and crispy on the other side, 5 to 7 minutes more. Wipe skillet clean with a paper towel.
- Place scallops in a bowl and season olive oil, cayenne pepper, and salt.
- Heat the same nonstick skillet over high heat. Place scallops in the center of the skillet; place red peppers in a pile in the side of the skillet. Cook scallops until a golden crust develops, 3 to 4 minutes. Transfer scallops to a plate, leaving peppers in the skillet.
- Cook and stir peppers, basil, butter, and capers together in the hot skillet; pour water into skillet, stir sauce, and remove from heat.
- Arrange pancakes in a single layer on plates or a platter; place 2 to 3 scallops on each pancake. Top with pepper sauce.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 19.5 g, Cholesterol 108.9 mg, Fat 15.5 g, Fiber 1.3 g, Protein 19.1 g, SaturatedFat 4.9 g, Sodium 656.8 mg, Sugar 1.5 g
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Rahat Shikther
[email protected]Overall, I really enjoyed this dish. The scallops were cooked perfectly and the potato pancakes were crispy and flavorful. I would definitely make this again.
Laxuman Np
[email protected]This dish was a bit too salty for my taste. I would use less salt next time.
Aneil Dudhraj
[email protected]I've made this dish several times and it's always a crowd-pleaser. The scallops are always cooked perfectly and the potato pancakes are crispy and delicious.
Segane gonzaga
[email protected]This dish was a bit bland for my taste. I would add more spices next time.
Prince Ifu
[email protected]I made this dish for a special occasion and it was a huge success. Everyone loved it.
imranul hossin
[email protected]This dish was a bit time-consuming to make, but it was worth it. The scallops and potato pancakes were both cooked to perfection.
Pritam Pk
[email protected]The scallops were a bit overcooked, but the potato pancakes were perfect. Overall, I enjoyed this dish.
Rafiq wazir Muhammad
[email protected]This dish was easy to make and very impressive. My guests raved about it.
Roksana Hawlader
[email protected]The red pepper sauce was a bit too spicy for my taste, but the scallops and potato pancakes were delicious. I would make this again, but I would use a milder sauce.
Erika Armstrong
[email protected]This dish was a hit at my dinner party! The scallops were perfectly cooked and the potato pancakes were crispy and flavorful. I will definitely be making this again.