Red Pepper Scallops On Potato Pancakes Recipes

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SPICED SEARED SCALLOPS WITH POTATO-PEAR PANCAKE AND CHAMPAGNE BEURRE BLANC



Spiced Seared Scallops with Potato-Pear Pancake and Champagne Beurre Blanc image

Provided by Brianna Jenkins

Categories     appetizer

Time 50m

Yield 6 servings, as an appetizer

Number Of Ingredients 24

2 potatoes, grated
1 pear, peeled and diced
1 sprig fresh rosemary, leaves chopped
1/4 cup roughly chopped trumpet mushrooms, or other wild mushroom
1 egg
Pinch kosher salt and freshly ground black pepper
Pinch kosher salt and freshly ground black pepper
2 tablespoons olive oil
6 scallops, cleaned
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 1/2 teaspoons curry powder
2 tablespoons olive oil
1 shallot, finely chopped
1 sprig thyme
1 bay leaf
6 peppercorns
1/2 cup champagne vinegar
1 cup Champagne or sparkling wine
1/2 cup heavy cream
1 1/2 sticks butter
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 lemon, juiced

Steps:

  • Potato cake: Squeeze the water out of potatoes with paper towels. In a large bowl combine add the potatoes and remaining ingredients, except the oil. Heat the olive oil in a large saute pan over medium-high heat. Drop 6 large spoonfuls of the potato mixture into the oil to make 6 potato cakes. Cook until the potatoes are crisp and golden, about 4 minutes on each side. Remove to paper towel-lined plate and sprinkle with salt.
  • Scallops: Season the scallops with salt and pepper, to taste, and rub with curry powder. Heat the oil over high heat in a large saute pan. Add the scallops to hot pan and sear for about 2 minutes on first side and 1 minute on the other side. Scallops should be opaque in the center and slightly firm.
  • Beurre blanc: In a medium saucepan over medium heat, combine the shallots, thyme, bay leaf, peppercorns, vinegar and Champagne and cooked until reduced to 1 tablespoon. Strain the liquid and discard the solids. Add the cream and simmer until reduced by half. Cut the butter into cubes and whisk it into the vinegar reduction in thirds. Season with salt and pepper, to taste, and stir in the lemon juice.
  • To serve, put a potato cake on each plate, top with a scallop and drizzle with the warm beurre blanc sauce.

SCALLOPED POTATO & ROASTED RED PEPPER BAKE



Scalloped Potato & Roasted Red Pepper Bake image

Make and share this Scalloped Potato & Roasted Red Pepper Bake recipe from Food.com.

Provided by conniecooks

Categories     Potato

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 large onion, chopped
2 garlic cloves, minced
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon white pepper
1 teaspoon salt
1/4 teaspoon nutmeg, freshly grated
2 cups milk
1 cup gruyere cheese, shredded
2 tablespoons parsley, finely chopped
6 medium potatoes, peeled and thinly sliced (about 6 cups)
2 large red peppers, roasted, peeled and coarsely chopped
1 teaspoon dried basil
1/4 cup parmesan cheese, grated

Steps:

  • Cook onion and garlic until slightly softened.
  • Stir in flour, salt, nutmeg, and pepper.
  • Add milk all at once.
  • Cook and stir over medium heat until thick and bubbly.
  • Remove from heat and stir in Gruyere cheese and parsley. Set aside.
  • Arrange 1/2 potatoes in a buttered baking dish.
  • Cover with 1/2 the sauce.
  • Scatter all the red peppers over it.
  • Repeat layer of potato and sauce.
  • Top with parmesan cheese.
  • Bake covered for 1 1/4 hour at 350°F.
  • Uncover and bake 15 minutes until golden.

Nutrition Facts : Calories 602.3, Fat 24.3, SaturatedFat 14.6, Cholesterol 75.2, Sodium 912.2, Carbohydrate 76.1, Fiber 9.6, Sugar 7.8, Protein 23

RED PEPPER SCALLOPS ON POTATO PANCAKES



Red Pepper Scallops on Potato Pancakes image

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     Scallop Recipes

Time 55m

Yield 4

Number Of Ingredients 12

½ red bell pepper
¾ cup cold mashed potatoes
1 egg, beaten
2 tablespoons dry bread crumbs
1 pinch salt and freshly ground black pepper to taste
1 pound scallops
1 teaspoon olive oil
cayenne pepper to taste
¼ cup fresh whole basil leaves, or to taste
1 tablespoon butter
1 tablespoon capers
¼ cup water

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

RED PEPPER SCALLOPS ON POTATO PANCAKES



Red Pepper Scallops on Potato Pancakes image

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     Scallop Recipes

Time 55m

Yield 4

Number Of Ingredients 12

½ red bell pepper
¾ cup cold mashed potatoes
1 egg, beaten
2 tablespoons dry bread crumbs
1 pinch salt and freshly ground black pepper to taste
1 pound scallops
1 teaspoon olive oil
cayenne pepper to taste
¼ cup fresh whole basil leaves, or to taste
1 tablespoon butter
1 tablespoon capers
¼ cup water

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

RED PEPPER SCALLOPS ON POTATO PANCAKES



Red Pepper Scallops on Potato Pancakes image

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     Scallop Recipes

Time 55m

Yield 4

Number Of Ingredients 12

½ red bell pepper
¾ cup cold mashed potatoes
1 egg, beaten
2 tablespoons dry bread crumbs
1 pinch salt and freshly ground black pepper to taste
1 pound scallops
1 teaspoon olive oil
cayenne pepper to taste
¼ cup fresh whole basil leaves, or to taste
1 tablespoon butter
1 tablespoon capers
¼ cup water

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

RED PEPPER SCALLOPS ON POTATO PANCAKES



Red Pepper Scallops on Potato Pancakes image

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     Scallop Recipes

Time 55m

Yield 4

Number Of Ingredients 12

½ red bell pepper
¾ cup cold mashed potatoes
1 egg, beaten
2 tablespoons dry bread crumbs
1 pinch salt and freshly ground black pepper to taste
1 pound scallops
1 teaspoon olive oil
cayenne pepper to taste
¼ cup fresh whole basil leaves, or to taste
1 tablespoon butter
1 tablespoon capers
¼ cup water

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

RED PEPPER SCALLOPS ON POTATO PANCAKES



Red Pepper Scallops on Potato Pancakes image

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     Scallop Recipes

Time 55m

Yield 4

Number Of Ingredients 12

½ red bell pepper
¾ cup cold mashed potatoes
1 egg, beaten
2 tablespoons dry bread crumbs
1 pinch salt and freshly ground black pepper to taste
1 pound scallops
1 teaspoon olive oil
cayenne pepper to taste
¼ cup fresh whole basil leaves, or to taste
1 tablespoon butter
1 tablespoon capers
¼ cup water

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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