Pan-fried scallops with a potato crust on pepperonato with p

1 servings

Ingredients

Quantity Ingredient
Scallops
1 large Potato
Some clarified butter
4 Red peppers
4 Yellow peppers
2 Onions
6 Plum tomatoes
Plenty of olive oil
Garlic clove
1 Pinches sugar
Crispy pancetta
Chopped parsley
Selection of frisse lettuce; chervil, basil,
; tarragon and dill
; for the salad

Directions

FOR THE PEPPERONATA

TO SERVE

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: 1½ Grain(Starch); 0 Lean Meat; 17 ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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