Sweet potato pancakes w/ sea scallops-avocado-tomato sals

6 servings

Ingredients

Quantity Ingredient
3 Tomatoes, seeded and chopped
2 Jalapeno chilies, minced
2 Shallots, diced
⅓ cup Chopped fresh cilantro
¼ cup Red wine vinegar
Pinch of sugar
Cayenne pepper
2 Avocados, pitted and peeled
Fresh lemon juice
Salt
2 mediums Sweet potatoes, peeled and finely shredded or grated
1 medium Russet potato, peeled and finely shredded or grated
½ cup Cornstarch
1 Egg
Pinch of sugar
Corn oil
¼ cup (1/2 stick) butter
18 Sea scallops

Directions

Combine first 6 ingredients in non-aluminum bowl. Season with cayenne.

Cover and refrigerate salsa. (Can be prepare 1 day ahead.) Puree avocados in processor. Season with lemon juice and salt. Cover and chill while preparing pancakes.

Mix all potatoes, cornstarch and egg in bowl. Add pinch of sugar.

Season with salt and cayenne. Heat ½ inch oil in heavy large skillet over high heat. Spoon batter by generous 1½ tablespoons into skillet and flatten to thick, ness of ½ inch (in batches; do not crowd). Fry until golden brown, about 2 minutes per side. Remove using slotted spatula and drain on paper towels.

Melt butter in heavy large skillet over medium heat. Add scallops and saute until cooked through, about 3 minutes.

Set 3 pancakes on each plate. Spread each with avocado puree. Top each with scallop. Spoon salsa over.

Bon Appetit/August/89 Scanned & fixed by Di and Gary

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