Red Pepper Scallops On Potato Pancakes

Ingredients

• Servings: 4
• 1/2 red bell pepper
• 3/4 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
• 1/4 cup fresh whole basil leaves, or to taste
• 1 tablespoon butter
• 1 tablespoon capers
• 1/4 cup water

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 55 mins


• 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.
• 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.
• stir mashed potatoes, egg, bread crumbs, salt, and black pepper together in a bowl until smooth.
• 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.
• place scallops in a bowl and season olive oil, cayenne pepper, and salt.
• 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.
• cook and stir peppers, basil, butter, and capers together in the hot skillet; pour water into skillet, stir sauce, and remove from heat.
• arrange pancakes in a single layer on plates or a platter; place 2 to 3 scallops on each pancake. top with pepper sauce.