Best Potato Crusted Scallop Frisbees Recipes

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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.

POTATO-CRUSTED SCALLOP FRISBEES



Potato-Crusted Scallop Frisbees image

Number Of Ingredients 6

1 cup instant potato flakes
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 pound sea scallops
vegetable oil for frying
1 lemon, cut into wedges (optional)

Steps:

  • Pulverize the potato flakes in a food processor, mini-chopper, or blender. Add the garlic salt and pepper, and process for a few seconds to blend. Place on a length of plastic wrap or wax paper, or on a plate. Place the scallops, a few at a time, between sheets of plastic wrap and flatten with a flat-sided meat pounder, using firm but moderate force, until the scallops are about 1/4 inch thick and 3 inches across. Remove the pounded scallops from the plastic and dredge in the potato-flake mixture until thoroughly coated. Heat 1/4 inch of oil in a large skillet over medium-high heat to about 375°F (until a small cube of bread browns in about 30 seconds). Fry the scallop fritters a few at a time, until golden brown on both sides, about 45 seconds per side. Transfer to paper towels to drain, and serve 3 or 4 per person with 2 lemon wedges each, if desired.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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.

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