Crispy Scallop Potato Sandwiches With Citrus Butter Sauce Recipes

ALL-CRUST SHEET-PAN SCALLOPED POTATOES

Steps:

• Preheat the oven to 450 degrees F. Lightly grease an 18-by-13-inch sheet pan with the butter.
• Bring the cream, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off stove.
• Thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick rounds.) Arrange half the potato slices into a single, overlapping layer on the sheet pan, and sprinkle evenly with salt and half the grated Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture evenly over the potatoes.
• Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with Gruyere and the remaining Parmesan. Cook uncovered until very brown and crusty on top, rotating the pan halfway through, 15 to 20 minutes more.

SEA SCALLOP SANDWICHES WITH CITRUS JUICES

Steps:

• Have all ingredients and utensils ready because it is important to work quickly. Finely shred the potatoes, using a grater, food processor or mandoline. Place in the center of a clean kitchen towel. Pull up the corners of the towel, and squeeze all of the water from the shredded potatoes. Fluff up the potatoes, and divide them in half.
• On a baking sheet divide half of the potatoes into 8 small mounds. Dust each mound with a bit of the flour. Place 2 slices of scallop on each mound. Season liberally with salt and pepper. Place the remaining potatoes evenly over the scallops to make 8 sandwiches. Season lightly with salt and pepper, and dust with a pinch of flour.
• Place 2 9- or 10-inch saute pans over medium heat, and add 1 cup of oil to each pan. Heat until almost smoking. Carefully place 4 sandwiches in each pan with a spatula, making sure they keep their shape. Reduce the heat slightly. Cook until golden brown and crisp on the bottom, 3 to 4 minutes. Carefully turn the sandwiches, using 2 spatulas. Brown the other side, about 3 minutes. Remove from the pans, and drain on paper towels.
• Swirl the sauce in circles onto each of 4 plates. Place 2 sandwiches on each plate, and serve immediately.

CRISPY SCALLOP & POTATO SANDWICHES WITH CITRUS BUTTER SAUCE

Steps:

• Preheat oven to 250 degrees F (120 degrees C) to keep prepared scallop sandwiches warm.Slice each scallop crosswise into disks, pat dry and season with salt and pepper.
• Place on a paper toweled lined tray. Keep refrigerated until ready to use.
• Shred potatoes lengthwise using a cheese grater. Place the shredded potato in a clean cotton kitchen towel. Pull up the corners of the towel and tightly squeeze over the sink until all the water has been pulled from the potatoes.
• Place potatoes into a bowl and fluff lightly with a fork. Add flour and toss lightly. Season with salt.
• Using half the shredded potatoes prepare 12 approximately 1.5 in diameter small mounds and place onto a parchment lined tray. On each mound of potatoes place a scallop. Using the remainder of the shredded potatoes cover each scallop.
• Place 2 large non-stick skillets over medium high heat. Add oil and heat for 2 minutes, or until oil is almost smoking.
• Using a spatula, carefully place 4 sandwiches into each skillet making sure they keep their shape. Lower heat slightly and allow sandwiches to cook for 4 minutes or until golden brown and crispy. Carefully turn and brown the other sides. When all are brown and crispy, remove sandwiches from skillet and place on a paper towel to allow oil to drain.
• Keep warm in an oven of 250 degrees F (120 degrees C) while preparing the citrus butter sauce
• Wine Pairing
• Description: Viognier is a full bodied, exotically flavoured white wine with sweet, aromatic floral and fruit aromas and flavours of ripe, juicy apricots, honey, and hints of spice.
• Pairing: Because Viognier is quite full bodied, it can stand up to the richness of the butter sauce and the fried potato. The citrus sauce echoes the fruity flavours in this wine, and although Viognier is full bodied, it is just light enough to pair nicely with the delicate texture of the scallops.
• Wine suggestion: Try a Viognier California, U.S.A., or Southern France

CREAMY SCALLOPED POTATOES

Steps:

• Heat oven to 350°F. Grease bottom and side of 2-quart casserole.
• Scrub potatoes; peel if desired. Cut into 1/8-inch slices to measure about 4 cups.
• Melt 3 tablespoons butter in 2-quart saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat.
• Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Spread potatoes in casserole. Pour sauce over potatoes. Dot with 1 tablespoon butter.
• Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving.

CREAMY AND CRISPY SCALLOPED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart casserole dish.
• Spread about 1/3 of the potatoes into the bottom of the prepared dish. Mix flour and salt together in a bowl; sprinkle about 1/3 of the mixture over the potatoes. Dot potato layer with about 1/3 of the butter. Sprinkle about 1/3 of the onion over the potatoes. Repeat layering twice more.
• Stream milk over the potato mixture in the casserole. Sprinkle paprika over everything.
• Bake in preheated oven until the top is nicely browned, about 1 hour.