Pan-Fried Scallops with a Potato Crust on Pepperonato With P

Pan-Fried Scallops with a Potato Crust on Pepperonato With P Ingredients

Scallops	Garlic clove
1 lg Potato	1 Pinches sugar
Some clarified butter	TO SERVE
FOR THE PEPPERONATA	Crispy pancetta
4 Red peppers	Chopped parsley
4 Yellow peppers	Selection of frisse lettuce;
2 Onions	; tarragon and dill
6 Plum tomatoes	; for the salad
Plenty of olive oil

Instructions for Pan-Fried Scallops with a Potato Crust on Pepperonato With P

Cut the potato into a cylinder and cut thin slices on a mandolin. Blanch these in clarifeid butter. Cool and place slices on a baking parchment. Put 2 slices on top of one another. Place a scallop on the potato. Cool. Turn over and the potato will have set on top of the scallop. Pan fry potato side down, it will go golden brown and set on the scallop. Turn over to caramelise the scallop. For the pepperonata: slice the peppers and onions. Cut the tomatoes into 8. Sweat the onions in plenty of olive oil. Add some chopped garlic and then add the peppers. Cook for 8 minutes and then add the tomatoes. Season, add a little sugar. When soft add olive oil. Make mash in the usual way, add lots of chopped parsley. To serve: Place a cutter in the centre of a plate and full with mash. Place the pepperonata around the plate. Place the scallops on plate. Put a criss cross of crispy pancetta over the potato. Top with a small selection of the salad. Converted by MC_Buster. Per serving: 516 Calories (kcal); 4g Total Fat; (5% calories from fat); 17g Protein; 119g Carbohydrate; 0mg Cholesterol; 66mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 17 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: PotatoCuisine: Uncategorized

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