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Pan-fried Scallops With A Potato Crust On Pepperonato Wit

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
		Food9	1	Servings

INGREDIENTS

		Scallops
1		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

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1104 Calories From Fat: 258 Total Fat: 29.3g Cholesterol: 144mg Sodium: 1281.7mg Potassium: 3996.8mg Carbohydrates: 181.2g Fiber: 25.7g Sugar: 38.3g Protein: 39.2g