Red Pepper Scallops On Potato Pancakes Recipes

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.

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.

Steps:

• In a large bowl, mix the red potatoes, onion, eggs, flour, baking powder, rosemary, salt, pepper, and lime juice.
• Heat the oil in a skillet over medium-high heat. Scoop about 2/3 cup at a time of the potato mixture into the skillet, and press down with a spatula into a pancake shape. Cook 3 to 4 minutes on each side, until crisp and golden brown. Drain on paper towels. Repeat with remaining potato mixture.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
• Wash and peel the potatoes so that only some of the peel remains on the potatoes; cut into 1/8 inch slices. Put the potatoes in the prepared dish.
• Melt the butter in a large pot over medium-high heat. Cook the onion and garlic in the melted butter until soft and translucent, 7 to 10 minutes; stir in the broccoli soup, celery soup, milk, salt, pepper, and about half of the Cheddar cheese; cook until the cheese has melted. Pour the mixture over the potatoes; top with the remaining Cheddar cheese. Cover with aluminum foil or lid.
• Bake in the preheated oven for 45 minutes. Remove the cover and cook until the cheese begins to brown, about 10 minutes more.