Delicious Red Pepper Scallops on Crispy Potato Pancakes

Savor the delightful combination of perfectly seared sea scallops served over crispy homemade potato pancakes with a flavorful red pepper sauce. This recipe is a crowd-pleaser, combining the best of both land and sea. The tender scallops provide a succulent and delicate flavor while the potato pancakes add a crispy and comforting element. Drizzled with a tangy and zesty red pepper sauce, this dish is a symphony of flavors and textures. Perfect for a special occasion or a fancy dinner at home, this recipe is sure to impress!

Ingredients

• For the Potato Pancakes:
• - 2 large potatoes, peeled and grated
• - 1 small onion, grated
• - 2 tablespoons all-purpose flour
• - 1 teaspoon salt
• - 1/2 teaspoon black pepper
• - Vegetable oil, for frying
• For the Red Pepper Sauce:
• - 2 red bell peppers, roasted and peeled
• - 1/2 onion, chopped
• - 2 cloves garlic, minced
• - 1 tablespoon olive oil
• - 1/2 teaspoon salt
• - 1/4 teaspoon black pepper
• - 1/4 teaspoon paprika
• - 1/4 teaspoon cayenne pepper (optional)
• - 1/4 cup chicken or vegetable broth
• For the Scallops:
• - 12 sea scallops, patted dry
• - Salt and black pepper, to taste
• - 1 tablespoon butter
• - 1 tablespoon olive oil
• - Chopped fresh parsley, for garnish

Directions

1. Prepare the Potato Pancakes: Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture. Transfer the potatoes to a large bowl.
2. Add the grated onion, flour, salt, and black pepper to the bowl with the potatoes. Mix well to combine.
3. Heat a thin layer of vegetable oil in a large skillet over medium heat. Drop spoonfuls of the potato mixture into the hot oil, flattening them with the back of the spoon to form pancakes. Cook until golden and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil. Repeat with the remaining potato mixture.
4. Prepare the Red Pepper Sauce: In a blender or food processor, combine the roasted red peppers, chopped onion, minced garlic, olive oil, salt, black pepper, paprika, and cayenne pepper. Blend until smooth.
5. Heat the red pepper sauce in a small saucepan over medium heat. Stir in the chicken or vegetable broth and let simmer for 5 minutes. Remove from heat and set aside.
6. Cook the Scallops: Season the scallops with salt and black pepper on both sides. Heat the butter and olive oil in a skillet over medium-high heat. Add the scallops and cook for 2-3 minutes per side, until golden brown and cooked through.
7. To serve, place a crispy potato pancake on each plate. Top with a few scallops and drizzle with the red pepper sauce. Garnish with chopped fresh parsley.
8. Enjoy your delectable Red Pepper Scallops on Potato Pancakes!

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