Best Autumn Two Potato Scallop Recipes

AUTUMN TWO POTATO SCALLOP

Autumn Two Potato Scallop image

Make and share this Autumn Two Potato Scallop recipe from Food.com.

Provided by Karen..

Categories One Dish Meal

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon butter
1 1/2 lbs sweet potatoes, peeled and cut into 1/8 inch slices
1 1/2 lbs small red potatoes, scrubbed and sliced in 1/8 inch slices
2 cups heavy cream
1 cup milk
2 cloves garlic, finely chopped
2 teaspoons salt
1/2 teaspoon ground red pepper (cayenne)
3/4 cup grated parmesan cheese

Steps:

Heat oven to 375*.
Butter a 13 x 9 x 2 glass baking dish.
Arrange sweet and red potatoe slices, overlapping, in alternating layers in baking dish; there should be about 3 layers of each.
Combine heavy cream, milk, garlic, salt and red pepper in a small saucepan.
Bring to boiling and then carefully pour over potatoes in baking dish.
Bake for 30 minutes and press with spatula.
Spoon cream mixture over potatoes.
Sprinkle with parmesan and bake 30 more minutes or until potatoes are tender and top is brown.
Let stand 15 minutes before serving.

Nutrition Facts : Calories 209.1, Fat 13.7, SaturatedFat 8.5, Cholesterol 48.9, Sodium 412.3, Carbohydrate 17.9, Fiber 2.2, Sugar 2.2, Protein 4.5

SEARED SCALLOPS

Seared Scallops image

For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.

Provided by Alton Brown

Categories main-dish

Time 8m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Steps:

Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

PAN-SEARED SCALLOPS FOR TWO

Pan-Seared Scallops for Two image

Discover a tasty scallops dish for two, featuring our no-fail method for tangy, delicate seared scallops, served with tender green beans & toasted almonds.

Provided by My Food and Family

Categories Recipes

Time 50m

Yield Makes 2 servings.

Number Of Ingredients 6

Ingredients

1/4 cup KRAFT Lite House Italian Dressing, divided
1/2 lb. sea scallops (about 6 large)
1/2 lb. fresh green beans, trimmed
1 Tbsp. lemon juice
1/4 tsp. dill weed
2 Tbsp. sliced almonds, toasted

Steps:

Pour 2 Tbsp. dressing over scallops in shallow dish; turn to evenly coat both sides of each scallop. Refrigerate 30 min. to marinate.
Cook beans in remaining dressing in large skillet on medium-high heat 5 min. or until crisp-tender, stirring occasionally. Add lemon juice and dill; toss to coat. Cook 1 min., stirring frequently. Top with nuts. Remove from heat; cover to keep warm.
Remove scallops from marinade; discard marinade. Heat large nonstick skillet on medium heat. Add scallops; cook 4 min. on each side or until opaque and lightly browned on both sides. Serve with the beans.

Nutrition Facts : Calories 230, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g

SCALLOPED POTATOES FOR TWO

Scalloped Potatoes for Two image

Since I sometimes have to cook for just me, I've been on a search for recipes that make enough for just one or two people. So when I came across this one in the TOH 2002 Annual Recipes that was sent in to them by Edith Jennings of Prarie City, Iowa, I knew I had to try it.The time for peeling the potatoes has been included in the prep time. I guess if you wanted to speed up the time it takes to prepare this recipe, you could slightly cook the potatoes in the microwave or on the stove top. The addition of the French Fried Onions was my idea. Sumitted to " ZAAR " on October 21, 2009.

Provided by Chef shapeweaver

Categories Potato

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 medium potatoes, 2 1/2 cups peeled, washed, and thinly sliced
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1 cup milk
1/4 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teapoon ground black pepper
1/4 teaspoon Worcestershire sauce
1/4 cup French-fried onions (optional)
paprika (optional)

Steps:

Place potatoes in a greased 1 quart baking dish, set aside.
In a small pan, melt margarine and then add flour cook until the flour taste disappears ( About 3 to 4 minutes ).
Add the milk a little at a time, bring to a boil then reduce heat and stir until slightly thickened.
Add cheese,salt, pepper, and worcestershire sauce and stir until cheese is melted.
Cool sauce slightly, pour over potatoes.
Cover potatoes and bake for 25 minutes at 375 degrees, remove cover and top with french fried onion, and paprika.
Bake for another 20 minutes or until potatoes are fork tender.
Let " rest " for 10 minutes, so sauce will thicken.

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