Best Red Pepper Scallops On Potato Pancakes Recipes

Scalloped Potato & Roasted Red Pepper Bake image

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:

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

Sea Scallops With Roasted Red Pepper Sauce image

Provided by Molly53

Categories Peppers

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 red bell peppers
1 tablespoon butter
1/2 teaspoon garlic, peeled and minced
2 cups whipping cream
1/2 teaspoon salt
1 pinch pepper
olive oil
8 sea scallops

Steps:

Roast the peppers in a 400F oven until very dark; place in a paper bag for 15 minutes.
Peel and remove seeds and ribs (don't do this under running water, you want all the flavor).
Place in a blender or food processor and whirl until smooth.
Place puree and next two ingredients in saucepan and cook for about five minutes.
Stir the cream into mixture and cook to reduce (about five minutes).
Season to taste and keep warm.
Heat olive oil in a frying pan; add the scallops and cook on each side for about two minutes each.
Transfer 2 scallops to each plate and garnish with pepper sauce.

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.