Scallop Napoleon With Crisp Potatoes Recipes

SCALLOP NAPOLEON WITH CRISP POTATOES

Scallop Napoleon With Crisp Potatoes image

Provided by Florence Fabricant

Categories dinner, lunch, appetizer, main course

Time 25m

Yield Six servings

Number Of Ingredients 14

Ingredients

Juice of 1 lemon
Juice of 1 lime
Juice of 1/2 orange
1/2 teaspoon each minced fresh rosemary, tarragon and thyme
1/2 teaspoon fresh minced tarragon
1/2 teaspoon fresh minced thyme
2 tablespoons Champagne vinegar
1/2 cup chicken broth
1/2 cup, plus 2 tablespoons, extra-virgin olive oil
Salt and freshly ground black pepper to taste
2 pounds Idaho potatoes, peeled
3 tablespoons minced fresh chives
1/2 tablespoon unsalted butter
1 1/2 pounds sea scallops (about 18 large scallops)

Steps:

Combine the juices, minced herbs, vinegar and chicken broth in a small, nonreactive saucepan and cook over high heat until the mixture is reduced to about 1/3 cup. Beat in the half cup of olive oil and season to taste with salt and pepper. Set aside in the saucepan.
Using a grater or food processor, shred the potatoes. Mix with 2 tablespoons of the chives and season to taste with salt and pepper. Heat 1 tablespoon of olive oil with the butter in a heavy, nonstick skillet. Spoon the potato mixture into the skillet in 3-inch disks, patting them down to flatten. Fry over medium-high heat until golden brown and crusty, about 3 to 4 minutes per side; drain on paper towels. Repeat until you have 12 disks. Set aside in a 150-degree oven to keep warm.
Preheat a grill until very hot. Brush the scallops with the remaining olive oil and grill until just seared, about 2 to 3 minutes per side. Slice each in half horizontally.
To assemble, place a potato disk on each of 6 plates, top with three slices of scallop, another disk and another trio of scallops, seared side up. Sprinkle with the remaining chives. Gently reheat the dressing until warm, beat it and pour a few tablespoons of it around each napoleon. Serve at once.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 3 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 713 milligrams, Sugar 3 grams, TransFat 0 grams

NEVER-FAIL SCALLOPED POTATOES

Never-Fail Scalloped Potatoes image

Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories Side Dishes

Time 1h25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
2 pounds red potatoes, peeled and thinly sliced (about 4 cups)
1 cup thinly sliced onions, divided

Steps:

Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

Nutrition Facts : Calories 215 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 523mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

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