Red Pepper Scallops on Potato Pancakes

Name: Red Pepper Scallops on Potato Pancakes recipe
Prep time: 15 min
Cook time: 20 min
Yield: 4 servings
Cuisine: Global
Ingredients: ½ red bell pepper; ¾ cup cold mashed potatoes; 1 egg, beaten; 2 tablespoons dry bread crumbs; 1 pinch salt and freshly ground black pepper to taste; 1 pound scallops; 1 teaspoon olive oil; cayenne pepper to taste; ¼ cup fresh whole basil leaves, or to taste; 1 tablespoon butter; 1 tablespoon capers; ¼ cup water

by Ryan Deschamps 1 year ago

4 (4)

20 minutes

295.8 kcal

19.5 g carbs

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Description

I had a little bit of mashed potato, half a roasted red pepper, and a pound of scallops left over from a ceviche recipe. This was fast and fun: no recipes, no measuring, just intuitive cooking. Which is what made it so good.

Ingredients

½ red bell pepper
¾ cup cold mashed potatoes
1 egg, beaten
2 tablespoons dry bread crumbs
1 pinch salt and freshly ground black pepper to taste
1 pound scallops
1 teaspoon olive oil
cayenne pepper to taste
¼ cup fresh whole basil leaves, or to taste
1 tablespoon butter
1 tablespoon capers
¼ cup water

Directions

1. 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.
2. 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.
3. Stir mashed potatoes, egg, bread crumbs, salt, and black pepper together in a bowl until smooth.
4. 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.
5. Place scallops in a bowl and season olive oil, cayenne pepper, and salt.
6. 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.
7. Cook and stir peppers, basil, butter, and capers together in the hot skillet; pour water into skillet, stir sauce, and remove from heat.
8. Arrange pancakes in a single layer on plates or a platter; place 2 to 3 scallops on each pancake. Top with pepper sauce.