Potato Crusted Scallops Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SEARED SCALLOPS WITH TRUFFLED POTATO CELERY ROOT PUREE



Seared Scallops with Truffled Potato Celery Root Puree image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 3 servings

Number Of Ingredients 11

2 1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks), washed and spun-dry
2 cups (3/4-inch) diced peeled Yukon Gold potatoes (3/4 pound)
2 cups (3/4-inch) diced peeled celery root (1 pound)
2 cups heavy cream
Kosher salt and freshly ground black pepper
1 tablespoon white truffle butter
12 to 14 large "dry" sea scallops
2 to 3 tablespoons grapeseed oil
Basil-infused olive oil, for serving
Minced fresh chives, for serving

Steps:

  • Melt the unsalted butter in a medium (10-inch) saute pan or Dutch oven over medium-low heat. Add the leeks and saute for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the potatoes, celery root, heavy cream, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat to very low, cover the pan, and simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Be careful?don't let the vegetables scorch on the bottom of the pan!
  • In two batches, pour the leek and potato mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely pureed. Return the puree to the saute pan, stir in the truffle butter, taste for seasonings, and keep warm over very low heat. If the puree gets too thick, add a little more heavy cream.
  • If it hasn't already been removed, peel off the tough strip of muscle on the side of each scallop. Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. Heat a large (12-inch) saute pan over medium-high heat. Add the grapeseed oil and, when the oil is almost smoking hot, add the scallops in a single layer. Cook undisturbed for about 3 minutes, until golden brown on the bottoms. Don't crowd the scallops or they'll steam rather than sear. Using a small metal spatula, turn the scallops and cook for 2 to 3 minutes more, until just cooked through.
  • Spoon the warm puree onto 3 dinner plates. Place the scallops on the puree, drizzle with the basil oil, and sprinkle with the chives. Serve warm.

ALL-CRUST SHEET-PAN SCALLOPED POTATOES



All-Crust Sheet-Pan Scalloped Potatoes image

This super-sized version of a classic side dish maximizes the crunchy, browned bits without sacrificing the creaminess of the potatoes underneath.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 8

1 tablespoon unsalted butter, for greasing pan
2 cups heavy cream
2 cloves garlic, minced
1 teaspoon fresh thyme leaves, finely chopped
Kosher salt and freshly ground black pepper
2 1/4 pounds medium Yukon Gold potatoes, scrubbed (about 8)
1/3 cup grated Parmesan
1 1/2 cups shredded Gruyere (4 1/2 ounces)

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.

SCALLOPED POTATOES



Scalloped Potatoes image

The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You'll need to put in a bit of "peeler time" to get the spuds ready for the oven, but after that it's just a long bake and a short standing period to let the sauce thicken. Then, voila! you're ready to serve.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h5m

Yield 6

Number Of Ingredients 7

4 tablespoons butter
1 small onion, finely chopped (1/3 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)

Steps:

  • Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
  • In 2-quart saucepan, melt 3 tablespoons of the butter 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. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
  • Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 8 g, TransFat 0 g

SCALLOPED POTATO ROLL RECIPE BY TASTY



Scalloped Potato Roll Recipe by Tasty image

Here's what you need: potatoes, grated parmesan cheese, salt, olive oil, sweet onion, ground beef, diced tomato, fresh parsley, paprika, pepper, spinach, garlic, ricotta cheese, shredded mozzarella cheese

Provided by Julie Klink

Categories     Lunch

Yield 8 servings

Number Of Ingredients 14

6 potatoes, peeled
2 cups grated parmesan cheese, divided
3 teaspoons salt, divided
4 tablespoons olive oil, divided
1 sweet onion, diced
1 lb ground beef
14 ½ oz diced tomato, 1 can, drained
4 tablespoons fresh parsley, chopped, divided
1 teaspoon paprika
½ teaspoon pepper
6 cups spinach
2 cloves garlic, minced
1 cup ricotta cheese
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
  • On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
  • Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
  • Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
  • In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
  • Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
  • In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
  • In a bowl combine the spinach mixture and the ricotta. Set aside.
  • Evenly spread the spinach mixture over the cooked potato sheet.
  • Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
  • Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
  • Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
  • Sprinkle with parsley for garnish. Slice and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 519 calories, Carbohydrate 28 grams, Fat 29 grams, Fiber 3 grams, Protein 34 grams, Sugar 4 grams

BREADED SEA SCALLOPS



Breaded Sea Scallops image

I never liked seafood until my husband urged me to try scallops, and now I love them. He says my breaded version is the best he's ever had. A tip I learned was to put them on a paper-towel-topped plate to soak up excess oil. -Martina Preston, Willow Grove, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 9

1 large egg
1/3 cup mashed potato flakes
1/3 cup seasoned bread crumbs
1/8 teaspoon salt
1/8 teaspoon pepper
6 sea scallops (about 3/4 pound)
2 tablespoons all-purpose flour
2 tablespoons butter
1 tablespoon canola oil

Steps:

  • In a shallow bowl, lightly beat egg. In another bowl, toss potato flakes and bread crumbs with salt and pepper. In a third bowl, toss scallops with flour to coat lightly. Dip in egg, then in potato mixture, patting to adhere. , In a large skillet, heat butter and oil over medium heat. Add scallops; cook until golden brown and scallops are firm and opaque, 2-3 minutes per side.

Nutrition Facts : Calories 454 calories, Fat 23g fat (9g saturated fat), Cholesterol 164mg cholesterol, Sodium 1262mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.

CRUSTED SCALLOPED POTATOES



Crusted Scalloped Potatoes image

Make and share this Crusted Scalloped Potatoes recipe from Food.com.

Provided by Ranikabani

Categories     Potato

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 tablespoon flour
1 1/2 cups milk
salt and pepper
4 -6 large potatoes
1 large onion
breadcrumbs
melted butter

Steps:

  • Preheat oven to 350 degrees F.
  • Melt 2 tbsp butter on medium heat.
  • Stir in 1 tbsp flour.
  • Add the milk in slowly, constantly stirring.
  • Stir until it's all well blended and a little bit thickened.
  • Add salt and pepper to taste.
  • Grease a baking dish.
  • Slice potatoes very thin and chop onions finely too.
  • Alternate layers of onion and potato.
  • Pour sauce over everything.
  • Cover with bread crumbs.
  • Sprinkle melted butter over it all.
  • Bake covered for 1 hour.
  • Uncover and bake for 15 minutes more.

CRISPY POTATO CRUST



Crispy Potato Crust image

Provided by Food Network Kitchen

Time 1h35m

Yield 4 servings

Number Of Ingredients 10

3 Idaho potatoes, peeled and grated
1 teaspoon salt
1 egg, lightly beaten
1 tablespoon unsalted butter
1/2 cup chopped onion
2 cups sliced mushrooms
1 1/2 cups grated Swiss cheese
4 eggs
1 1/2 cups light cream
Salt and pepper

Steps:

  • Preheat oven to 400 degrees F. Heavily oil a 9-inch metal pie pan. Squeeze out excess liquid from grated potatoes and place in large bowl. Mix in salt And egg until well combined. Press potatoes into pie pan and up the sides. If mixture is too sticky, dip fingers in flour. Bake crust for 30 minutes or until it begins to turn golden brown, brushing occasionally with oil.
  • In a medium skillet melt butter over medium heat and cook onion until tender. Stir in the mushrooms and cook until golden brown.
  • Spread grated cheese over bottom of potato crust. Spread out the onion and mushroom mixture over the cheese. In a medium bowl, whisk or beat together with a fork the eggs and the cream. Season mixture with salt and pepper and pour over vegetables and cheese.
  • Reduce oven heat to 375 degrees F and bake for 40 minutes or until firm. Allow quiche to cool for 15 minutes before slicing and serving.

SCALLOPED POTATO-CRUSTED RIB EYE RECIPE BY TASTY



Scalloped Potato-crusted Rib Eye Recipe by Tasty image

Here's what you need: medium white onion, crimini mushroom, fresh spinach, garlic, salt, pepper, boneless ribeye roast, canola oil, prosciutto, mayonnaise, dried thyme, lemon juice, large russet potatoes, grated parmesan cheese

Provided by Claire Nolan

Categories     Dinner

Yield 6 servings

Number Of Ingredients 14

1 medium white onion, finely diced
¾ lb crimini mushroom, minced
4 cups fresh spinach, chopped
1 ½ tablespoons garlic, minced, divided
salt, to taste
pepper, to taste
2 lb boneless ribeye roast
3 tablespoons canola oil, divided
½ lb prosciutto, sliced
¼ cup mayonnaise
½ teaspoon dried thyme
1 tablespoon lemon juice
2 large russet potatoes, washed and peeled
2 cups grated parmesan cheese, divided, plus more for sprinkling

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Pour 1 tablespoon of oil into a medium skillet over medium heat and sauté the onion, mushrooms, and spinach for about 5-7 minutes, or until the onions begin to turn translucent. Add 1 tablespoon of garlic, salt, and pepper and cook, stirring occasionally, until all the liquid evaporates and the mixture becomes a thick paste. Remove from the pan and let cool completely.
  • Generously season the rib eye all over with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Sear the meat for 3-5 minutes on all sides, until a crust has formed all over. Let rest on a wire rack for 10 minutes.
  • Arrange overlapping sheets of plastic wrap until you have a surface twice the length and width of the rib eye. Lay overlapping strips of prosciutto on the plastic in an even layer, making sure the prosciutto sheet is large enough to cover the rib eye. Spread the cooled mushroom mixture evenly over the prosciutto.
  • In a small bowl, stir together the mayonnaise, remaining ½ tablespoon minced garlic, ½ teaspoon salt, the thyme, and lemon juice. Generously brush the rib eye with the garlic mayo, then place the rib eye in the center of the prosciutto-mushroom sheet.
  • Keeping everything even and tight, wrap the rib eye with the prosciutto, using the plastic wrap to help wrap it tightly and to seal the ends. Tuck the ends of the plastic wrap underneath the wrapped rib eye to keep its shape and chill in the refrigerator for 30 minutes.
  • Using a knife or mandoline, carefully cut the potatoes into slices ⅛-inch (3 mm) thick and lay on paper towels. Sprinkle the potato slices with salt and let sit for 10 minutes to draw out any excess moisture. Pat the potatoes dry.
  • Evenly sprinkle 1 cup (115 g) of Parmesan cheese over a parchment-lined baking sheet.
  • Arrange the potato slices in overlapping rows over the Parmesan until the pan is covered. Sprinkle the remaining cup of Parmesan evenly over the potatoes.
  • Bake for 30 minutes, until slightly golden and the potatoes are still flexible. Remove the potatoes from the oven and increase the heat to 400˚F (200˚C).
  • Place the chilled, prosciutto-wrapped rib eye in the center of the potato sheet. Fold the potatoes over the rib eye and peel back the parchment. Sprinkle Parmesan under the seam (it will help seal the potato layer) and all over the top.
  • Loosely cover the pan with foil and bake for 30 minutes. Remove the foil and bake for 20 minutes more, or until the potatoes are golden brown and the internal temperature of the beef is at least 135°F (57°C) for medium-rare. Rest for 10 minutes before slicing.
  • Enjoy!

Nutrition Facts : Calories 841 calories, Carbohydrate 26 grams, Fat 54 grams, Fiber 2 grams, Protein 63 grams, Sugar 4 grams

PANKO-CRUSTED SCALLOPS



Panko-Crusted Scallops image

Make and share this Panko-Crusted Scallops recipe from Food.com.

Provided by Bren in LR

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb large scallop
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg
1 tablespoon milk
1/4 cup all-purpose flour
3/4 cup panko Japanese-style bread crumbs
3 tablespoons canola oil
4 lemon wedges

Steps:

  • Pat scallops dry. Season with salt and pepper.
  • Beat the egg with the milk. Arrange the flour, egg mixture, and panko in three shallow dishes. Dust each scallop lightly with the flour (shake off excess), coat with the egg, and dredge in the panko.
  • Heat the oil in a large nonstick skillet over medium heat until it just begins to shimmer. Add the scallops and cook 2 to 3 minutes undisturbed, until golden. Turn and cook 2 minutes more, or until cooked through.
  • Plate and garnish with lemon wedges, if desired. Serve with prepared mashed potatoes and sauteed baby spinach.

Nutrition Facts : Calories 236.2, Fat 12.7, SaturatedFat 1.4, Cholesterol 74.2, Sodium 636.8, Carbohydrate 13.2, Fiber 0.6, Sugar 0.5, Protein 16.7

CORIANDER-CRUSTED SCALLOPS WITH CHIVE POTATO HASH AND SWEET CORN SAUCE



Coriander-Crusted Scallops with Chive Potato Hash and Sweet Corn Sauce image

Provided by Mary Nearn

Categories     Blender     Garlic     Herb     Onion     Potato     Shellfish     Vegetable     Sauté     Healthy

Yield Makes 4 servings

Number Of Ingredients 28

For chervil oil
1/2 cup canola oil
1/2 packed cup fresh chervil* leaves
For corn sauce
1 tablespoon canola oil
1 small white onion, chopped (about 1 1/2 cups)
1 carrot, chopped (about 3/4 cup)
1 celery stalk, chopped (about 1/2 cup)
2 garlic cloves, halved
6 cups chicken or vegetable stock or low-sodium broth, plus additional for thinning sauce
Kosher salt to taste
1/8 teaspoon freshly ground black pepper
3 cups fresh corn kernels (from 2 to 3 ears), cobs reserved
Chive potato hash
2 tablespoons canola oil
1 small russet potato, peeled and cut into 1/4-inch dice (about 1 cup)
1/2 small sweet potato, peeled and cut into 1/4-inch dice (about 3/4 cup)
1/8 teaspoon kosher salt
Scant 1/8 teaspoon freshly ground black pepper
1 tablespoon fresh chives, chopped
Scallops
2 tablespoons ground coriander
1 teaspoon kosher salt
1/4 teaspoon chile powder
8 large sea scallops
1 tablespoon canola oil
4 fresh chervil sprigs, for garnish
*If chervil is unavailable, fresh flat-leaf parsley leaves may be substituted. Extra chervil (or parsley) oil will keep, covered, at room temperature 3 days. Try it in salad dressings or drizzled over fish, chicken breasts, or steamed vegetables.

Steps:

  • Make chervil oil
  • In blender, purée oil and chervil until chervil pieces are very small, 2 to 3 minutes. Strain through fine-mesh sieve into small bowl, pressing on solids to extract all oil. Set aside.
  • Make corn sauce
  • In medium saucepan over moderate heat, warm oil. Add onion, carrot, celery, and garlic and sauté, stirring frequently, until vegetables begin to soften, about 7 minutes (adjust heat as necessary to keep vegetables from browning). Add stock and corn cobs, raise heat to moderately high, and bring to simmer. Lower heat to moderate and simmer, uncovered, 45 minutes, adding stock if most of the liquid evaporates. Remove from heat. Using slotted spoon, remove vegetables and corn cobs and discard. Add corn kernels to stock, raise heat to moderately high, and bring to simmer. Lower heat to moderate and simmer, uncovered, 15 minutes.
  • While sauce is simmering, make chive potato hash
  • In medium heavy skillet over moderate heat, heat oil until hot but not smoking. Add potatoes and sauté, scraping up browned bits every few minutes, until tender and golden brown, about 15 minutes. Remove from heat, stir in salt, pepper, and chives, and keep warm.
  • Finish sauce
  • Remove from heat and let cool slightly, then purée mixture in blender until very smooth, about 2 minutes. Strain through mesh sieve into large bowl, pressing on solids to extract all liquid. If sauce is too thick to pour, stir in a small amount of additional stock. Stir in salt and pepper and keep warm.
  • Make scallops
  • In small bowl, stir together coriander, salt, and chile powder. Rinse scallops and pat dry, then sprinkle both sides with coriander mix. In medium heavy skillet heat oil until hot but not smoking. Add scallops and sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium rare.
  • To serve, divide corn sauce among four plates. Top each pool of sauce with 1 tablespoon potato hash and 2 scallops. Drizzle with 1 teaspoon chervil oil and garnish with chervil sprigs.

FANCY CRUSTED ROSEMARY SCALLOPED POTATOES



Fancy Crusted Rosemary Scalloped Potatoes image

Slices of potatoes are layered around a baking dish to create a beautiful crust for these creamy rosemary potatoes.

Provided by Mackenzie Schieck

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h30m

Yield 6

Number Of Ingredients 10

cooking spray
1 ½ cups grated Parmesan cheese
2 tablespoons minced fresh rosemary
2 cloves garlic, minced
3 ½ pounds red potatoes
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
½ teaspoon salt
1 teaspoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Coat an 8-inch baking dish cooking spray.
  • Mix Parmesan cheese, rosemary, and garlic together in a bowl.
  • Slice 3 or 4 potatoes using a mandolin on the thinnest setting. Slice remaining potatoes using a slightly thicker setting on the mandolin.
  • Line the bottom of the prepared baking dish with thin potato slices, overlapping them to create a layer that is 2 to 3 slices deep. Stand remaining thin slices along the sides of the baking dish so that half an inch sticks over the rim, overlapping them to create a layer that is 4 slices deep.
  • Spread 1/3 of the thicker potato slices in the baking dish. Sprinkle 1/3 of the Parmesan cheese mixture on top. Repeat once more. Arrange remaining potato slices in the baking dish. Reserve 1/3 of the Parmesan cheese mixture.
  • Melt butter in a saucepan over medium heat; whisk in flour. Pour in milk; cook, stirring occasionally, until sauce thickens, 5 to 6 minutes. Stir in salt.
  • Shift potato slices in a few places with a knife to create wells for the sauce to flow through. Pour sauce evenly over potato slices in the baking dish. Sprinkle remaining 1/3 of the Parmesan cheese mixture on top. Brush potato edges sticking out of the baking dish with olive oil.
  • Bake in the preheated oven until potatoes are soft and edges are crusted, 60 to 75 minutes.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 50.1 g, Cholesterol 41 mg, Fat 15.4 g, Fiber 4.7 g, Protein 15.9 g, SaturatedFat 8.8 g, Sodium 590 mg, Sugar 6.5 g

POTATO-CRUSTED SCALLOPS



Potato-Crusted Scallops image

This simple recipe is so tasty, people won't believe there are only two ingredients!

Provided by littleone

Categories     Scallop Recipes

Time 20m

Yield 4

Number Of Ingredients 2

4 cups potato chips, crushed
1 pound sea scallops (12-15 per pound)

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.
  • Place the potato chips in a shallow dish. Roll the scallops in the potato chips until covered. Arrange the coated scallops on the prepared baking sheet.
  • Bake until cooked through, 15 to 20 minutes.

Nutrition Facts : Calories 475.7 calories, Carbohydrate 35.1 g, Cholesterol 68.5 mg, Fat 23.5 g, Fiber 2.6 g, Protein 32.4 g, SaturatedFat 6.6 g, Sodium 641.6 mg, Sugar 0.2 g

SCALLOP AND POTATO SAUTE



Scallop and Potato Saute image

I make this special seafood dish for the holidays to treat myself.-Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 1 serving.

Number Of Ingredients 9

2 small red potatoes, sliced 1/4 inch thick
2 tablespoons olive oil, divided
1/4 pound bay scallops
1 garlic clove, minced
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1/8 teaspoon salt
Dash pepper
Lemon slice or wedge, optional

Steps:

  • In a small skillet over medium heat, cook potatoes in 1 tablespoon oil until golden brown and tender, about 12 minutes. Remove and keep warm. In the same skillet, heat remaining oil. Cook and stir scallops for 2 minutes. Add garlic and lemon juice; cook and stir 1-2 minutes longer or until scallops are firm and opaque., Add parsley, salt and pepper. Return potatoes to pan; heat through. Serve with lemon if desired.

Nutrition Facts : Calories 415 calories, Fat 28g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 486mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.

POTATO-CRUSTED SCALLOPS



Potato-Crusted Scallops image

This simple recipe is so tasty, people won't believe there are only two ingredients!

Provided by littleone

Categories     Scallop Recipes

Time 20m

Yield 4

Number Of Ingredients 2

4 cups potato chips, crushed
1 pound sea scallops (12-15 per pound)

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.
  • Place the potato chips in a shallow dish. Roll the scallops in the potato chips until covered. Arrange the coated scallops on the prepared baking sheet.
  • Bake until cooked through, 15 to 20 minutes.

Nutrition Facts : Calories 475.7 calories, Carbohydrate 35.1 g, Cholesterol 68.5 mg, Fat 23.5 g, Fiber 2.6 g, Protein 32.4 g, SaturatedFat 6.6 g, Sodium 641.6 mg, Sugar 0.2 g

SCALLOP POTATO



Scallop Potato image

I FOUND this recipe in an old magazine. Later, I discovered that adding garlic gave these potatoes a unique flavor. My greatest compliment came from a neighbor who's a retired chef - he said this is the most delicious potato dish he'd ever tasted! -Leah Brandenburg, Charleston, West Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons all-purpose flour
1-1/4 cups 2% milk
1 garlic clove, minced
1 teaspoon butter
1/4 teaspoon salt
1/2 cup shredded cheddar cheese
4 thin onion slices
2 medium potatoes, peeled and thinly sliced

Steps:

  • In a saucepan, stir flour and milk until smooth. Add the garlic, butter and salt; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; stir in cheese until melted. , In a greased 1-qt. baking dish, layer onion and potato slices; pour sauce over all. Cover and bake at 350° for 20 minutes; uncover and bake 20 minutes longer or until the potatoes are tender.

Nutrition Facts :

More about "potato crusted scallops recipes"

SCALLOPED POTATOES (THE BEST) - RICARDO
scalloped-potatoes-the-best-ricardo image
In a large pan, bring the milk, cream, onion, and garlic to a boil. Simmer gently for about 5 minutes. Remove the onion and garlic. Add the potatoes and salt. Bring to a boil and simmer very gently for about 15 minutes, stirring gently several …
From ricardocuisine.com


HOW TO MAKE CRISPY SCALLOPS WITHOUT DEEP-FRYING
how-to-make-crispy-scallops-without-deep-frying image
2019-02-13 This process builds up a thicker coating and helps the crust adhere to the scallop better. And with just two bowls, it's less messy. (Bonus: using a mixture of cornmeal and cornstarch means these ...
From epicurious.com


IDAHO® POTATO ENCRUSTED SCALLOPS
Directions: In a medium saucepan, over medium heat, heat olive oil until hot. Add the shallot and leeks. Cook, stirring occasionally, until softened and translucent (not browned), about 3 …
From idahopotato.com
  • In a medium saucepan, over medium heat, heat olive oil until hot. Add the shallot and leeks. Cook, stirring occasionally, until softened and translucent (not browned), about 3 minutes. Add the potatoes, bay leaf, pepper and chicken broth, stir. Bring mixture to a simmer, then lower heat and continue to simmer 30 minutes to reduce. Add the cream, salt and pepper to taste and simmer another 5 minutes until heated through.
  • Remove pan from the heat and strain the mixture through a colander placed over a medium mixing bowl. Place the strained vegetables into a blender; add 1/2 the strained liquid and pulse on low, gradually adding more liquid until the mixture becomes a smooth sauce consistency. Season with salt and pepper to taste and add truffle oil; stir to combine.
  • Set blender pitcher in a large bowl filled with ice water to cool. When cooled, add white wine vinegar and set aside.
  • Remove the small muscle attached to the scallops. Season the scallops with salt and pepper and set aside. In a food processor, cut the potato into julienne strips, or cut into matchstick-sized pieces by hand using a knife. Squeeze potato sticks slightly to release the liquid; sprinkle potatoes with salt and pepper.


OUR BEST SCALLOPED POTATO RECIPES | ALLRECIPES
2021-02-24 View Recipe. "They are excellent as leftovers warmed up in the microwave with eggs and bacon the next day," says Ingalyn. Tip: "In case people are looking for a heavy cream substitute, I found this," says TWEETY75. "Melt 1/3 cup butter. Pour it into 3/4 cup milk, and stir. Use in place of one cup of heavy cream.
From allrecipes.com
Author Carl Hanson


POTATO CRUSTED SCALLOPS | SCALLOP RECIPES | POTATO RECIPES
Cut the artichokes in halves. Shape potatoes the size of the scallops, season with salt and pepper. Brown the potatoes in a hot pan. Add butter and stock and braise until tender. Remove from stock. Dab scallops in potato flakes. Pan sear the scallops until done. Warn the artichoke braise and mount with butter, season with salt and pepper.
From potatogoodness.com
Estimated Reading Time 1 min


SCALLOPED POTATO RECIPES | ALLRECIPES
6 Mistakes to Avoid When Making Scalloped Potatoes. French Onion Potatoes. 4. This potato bake is yummy and even better the next day--if there's any leftover that is! Especially great for barbeques. Cheesy Scalloped Potatoes with Ham. 613. Cheesy Scalloped Potatoes. 20.
From allrecipes.com


ULTRA-CRISPY POTATO CRUST SCALLOPS - TASTE LIFE
Deep fry scallop balls at 200℉ (100℃) until golden. Drain. Note: the oil temperature can not be high, must fry the scallop balls slowly until they are fully cooked.
From tastelife.tv


SCALLOPED POTATO RECIPE - TWO PEAS & THEIR POD
2018-03-27 Preheat the oven to 350 degrees F. In a large pot, melt the butter over medium-high heat. Add the onions and saute until translucent and softened. Add the garlic and continue cooking for another minute. Stir in the cream and vegetable broth. Season with the salt and pepper. Add the potatoes and bring to a boil.
From twopeasandtheirpod.com


PARMESAN CRUSTED SCALLOPED POTATOES - DAMN DELICIOUS
2013-11-23 Preheat oven to 375 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray. In a medium saucepan, combine heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes. Add a layer of potatoes to the prepared baking dish in an overlapping pattern; season with salt and pepper, to taste.
From damndelicious.net


ULTRA-CRISPY POTATO CRUST SCALLOPS | MASTERCLASS - TASTE LIFE
Peel and trim potato. Cut it into 1.5-2 mm thin slices first, then cut into fine strips; rinse in cold water. Set aside. Note: Be careful when cutting potatoes. Rinse the knife in cold water, and clean the cutting board from time to time to prevent slipping. Cut the slices as even as possible. Thus the size of strips will be even. Be patient, do not rush. (You may consider slicing tools if ...
From tastelife.tv


POTATO-CRUSTED SCALLOPS | RECIPE | RECIPES, POTATOES, SPAGHETTI …
Jan 31, 2018 - This simple recipe is so tasty, people won't believe there are only two ingredients!
From pinterest.com


BAKED SCALLOPS - DINNER, THEN DESSERT | EASY COMFORT FOOD RECIPES
2019-07-09 Preheat your oven to 400 degrees. Pat the scallops dry with a paper towel and remove the tough side-muscle. Place scallops in a single layer in the prepared baking dish. Mix the breadcrumbs, Parmesan cheese, spices, butter and olive oil. Top the scallops with the mixture. Put them in the oven and bake until the scallops are opaque (about 15 ...
From dinnerthendessert.com


POTATO-CRUSTED SCALLOPS RECIPE BY RIZWANA | GET BEST RECIPES …
a SRV InfoTech initiative. Myaccount; Help Center; Tutorial; Search
From myfud.in


20 BEST SCALLOPED POTATO RECIPES - FOOD NETWORK
Bobby Flay's three-ingredient recipe makes sweet potato a serious scalloped dish contender. The smoky kick of chipotle cream sauce helps balance the sweetness of …
From foodnetwork.com


POTATO CRUSTED SCALLOPS WITH FONDUE PIQUANTE | EMERILS.COM
Directions. In a nonreactive saucepan, heat 2 tablespoons of the olive oil. When the oil is hot, add the onions peppers, celery, jalapenos, garlic, thyme, and oregano. Season with salt and cayenne. Saute for 2 minutes. Add the tomatoes, bay leaves and stock. Bring the liquid up to a boil and reduce to a simmer.
From emerils.com


POTATO CRUSTED SCALLOPS WITH FONDUE PIQUANTE - BIGOVEN.COM
Add your review, photo or comments for Potato Crusted Scallops with Fondue Piquante. American Main Dish Fish and Shellfish American Main Dish Fish and Shellfish Toggle navigation
From bigoven.com


POTATO CRUSTED SCALLOPS WITH FONDUE PIQUANTE RECIPE - COOKING …
In a large saute pan, heat the remaining olive oil. When the oil is hot, pan-fry the potatoes for 3 minutes on each side or until the potatoes are golden brown. Remove the potatoes from the pan and drain on a paper-lined plate. Season with salt and pepper. To assemble, spoon a small pool of the sauce in the center each plate.
From cookingchanneltv.com


POTATO-CRUSTED SCALLOPS | RECIPESTY
This simple recipe is so tasty, people won't believe there are only two ingredients! Recipesty. Home; Dessert Recipes; Main Dish Recipes; Salad Recipes; Potato-Crusted Scallops. This simple recipe is so tasty, people won't believe there are only two ingredients! Active Time 5 mins. Total Time 20 mins. Yield 4 servings. Tags baked dairyfree dinner eggfree experienced ...
From recipesty.com


POTATO-CRUSTED SCALLOPS THE BEST RECIPES - RECIPES FOOD
2019-05-21 Place the potato chips in a shallow dish. Roll the scallops in the potato chips until covered. Arrange the coated scallops on the prepared baking sheet. Bake until cooked through, 15 to 20 minutes. Notes : I want to thank visiting our blog. avoid forget to bookmark the site, if our web-site provides the best quality recipes.
From recipes4allfood.blogspot.com


BEST POTATO-CRUSTED SCALLOPS WITH AVOCADO TOMATO SALAD RECIPES …
2004-01-21 Spread about 1 tbsp. of potato mixture at a time in the skillet, a little larger than the width of the scallop. Lay a slice of scallop on top of potato mixture and cover with an equal amount of potato mixture. Press down firmly with spatula and fry for 2 to 3 minutes per side, or until potatoes are brown and crisp. Work with 4 potato rounds at ...
From foodnetwork.ca


IDAHO® POTATO CRUSTED WEATHERVANE SCALLOP WITH ROASTED PIQUILLO …
For the scallops: Clean and dry scallops on linen until as dry as possible. Set up a bowl with the egg whites and another with the dehydrated potato. Season the scallop with salt and pepper, dip on side into the egg white and then dip the same side into the dehydrated Idaho potato to form a crust. Bring a sauté pan up to medium high temperature; add enough oil just to cover the …
From idahopotato.com


"SCALLOP" POTATOES RECIPE | MYRECIPES
Transfer potatoes to a plate. Advertisement. Step 2. Preheat oven to 375°F. Add onion, garlic, and thyme to skillet over medium. Cook, stirring occasionally, until onion is tender, about 3 minutes. Add flour; cook, stirring constantly for 30 seconds. Stir …
From myrecipes.com


POTATO CRUSTED SCALLOPS | SCALLOP RECIPES | POTATO RECIPES
Jun 21, 2020 - Potato crusted scallops recipe created in partnership with Chef’s Roll and Chef Nathan Coulon.
From pinterest.com


POTATO CRUSTED SCALLOPS WITH FONDUE PIQUANTE RECIPE - COOKING …
Wrap each scallop with the potatoes, covering the scallops completely. Tightly wrap the potato-wrapped scallops up in the linen cloth. This will help the potatoes from discoloring too much. In a large saute pan, heat the remaining olive oil. When the oil is hot, pan-fry the potatoes for 3 minutes on each side or until the potatoes are golden ...
From cookingindex.com


PANKO- & PARMESAN-CRUSTED BAKED SCALLOPS RECIPE - EATINGWELL
Step 1. Preheat oven to 425 degrees F. Coat the bottom of an 8-inch square baking dish with 1 tablespoon oil. Advertisement. Step 2. Pat scallops dry; arrange in a single layer in the dish. Step 3. Sprinkle the scallops evenly with salt and pepper. Step 4. Whisk melted butter, lemon juice and shallot in a small bowl.
From eatingwell.com


EASY PARMESAN CRUSTED SCALLOPS - CYNTHIA EATS
2021-10-20 Preheat oven to 350℉. Rinse scallops and pat them dry. Coat a baking pan with cooking spray and lay scallops out in a single layer. In a small bowl, mix together butter, wine, lemon juice, 2 tbsp parmesan, salt, pepper, garlic powder, parsley and cayenne pepper. Set aside until mixture thickens, about 10 minutes.
From cynthiaeats.com


POTATO SCALLOP - THE ENGLISH KITCHEN
2009-10-23 Place half of the potatoes into the dish. Sprinkle with half of the salt, pepper, flour, onion, cheese and parsley. Dot with half the butter. Repeat the layer, ending with the remaining butter. Pour the milk over top to cover the potatoes. Cover with foil or a lid and bake for 30 to 40 minutes until tender.
From theenglishkitchen.co


Related Search