Scallops On Homemade Potato Chips Recipes

NEVER-FAIL SCALLOPED POTATOES

Never-Fail Scalloped Potatoes image

Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories Side Dishes

Time 1h25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
2 pounds red potatoes, peeled and thinly sliced (about 4 cups)
1 cup thinly sliced onions, divided

Steps:

Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

Nutrition Facts : Calories 215 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 523mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

SCALLOPS ON HOMEMADE POTATO CHIPS

Scallops on Homemade Potato Chips image

Provided by Jonathan Reynolds

Categories appetizer

Time 30m

Yield 48 hors d'oeuvres

Number Of Ingredients 12

Ingredients

1 tablespoon butter
4 shallots, finely chopped
2 cloves garlic, finely chopped
3 slices mild pancetta, thinly sliced
1 1/2 cups frozen peas
1/3 cup chicken stock
Salt and pepper
4 russet potatoes
Vegetable oil for frying
24 sea scallops, cut in half horizontally
1 tablespoon olive oil
Mint leaves, cut into thin strips

Steps:

Melt butter over medium heat and sauté; the shallots, garlic and pancetta until soft, about 3 minutes. Add the peas and stock and boil till liquid has evaporated. Purée in a food processor and season with salt and pepper.
Peel potatoes and place in a bowl of water. In a deep, heavy kettle, heat 1 inch of oil until very hot. Wipe potatoes dry and slice 1/8-inch thick. (Do this at the last minute so the slices don't discolor.) Working in small batches, dry the slices thoroughly and fry until each is very crisp and golden brown. Drain and sprinkle with salt.
Season the scallops with salt and pepper and toss in olive oil. Place a ridged grill pan over high heat and let it get extremely hot. A few at a time, sear the scallops for 5 to 10 seconds per side.
Place a dollop of warm pea purée on each of 48 of your nicest, crispest chips. Put a scallop on top. Sprinkle each with pepper and mint and serve immediately.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 123 milligrams, Sugar 1 gram, TransFat 0 grams

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