Idaho® Potato Encrusted Scallops | Idaho Potato Commission
In a medium saucepan, over medium heat, heat olive oil until hot. Add the shallot and leeks. Cook, stirring occasionally, until softened and translucent (not browned), about 3 minutes. Add the...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.idahopotato.com.
Cooking tools:
- Blender
- Food processor
- Microplane
- Citrus press
- Colander
- Saute pan
- Saucepan
- Mixing bowl
- Wooden spoon
- Slotted spatula
- Chef's knife
- Cutting board
- Stove
- Paper towel
- Plate
Ingredients
- 2 tablespoons olive oil
- 1 shallot, sliced
- 1/2 cup sliced leeks (rinsed well)
- 1 7-ounce Idaho® Potato, peeled and chopped
- 1 bay leaf
- 1 teaspoon white pepper
- 2 cups chicken broth
- 1 cup light cream
- 1 teaspoon truffle oil
- salt
- pepper
- 1/3 cup white wine vinegar
- 2 large sea scallops (about 3 ounces each)
- 1 7-ounce Idaho® Potato, peeled
- 1 cup canola oil (for frying)
- 1 cup watercress, washed and trimmed, if necessary
- zest of 1 lemon, divided (squeeze juice from half the lemon and reserve)
- kosher salt, to taste
- 4 slices good quality bacon, cooked and cut into 1/4-inch pieces
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Seared Scallops in Idaho® Potato Crust with Ginger-Citrus Beurre Blanc | Idaho Potato Commission
idahopotato.com
Seared Scallops in Idaho® Potato Crust with Ginger-Citrus Beurre Blanc | Idaho Potato Commission
idahopotato.com
Idaho® Potato Cannelloni | Idaho Potato Commission
idahopotato.com
Seafood Stuffed Idaho® Potato | Idaho Potato Commission
idahopotato.com
Scallops with Spanish Pommes Anna | Idaho Potato Commission
idahopotato.com
Scallops with Spanish Pommes Anna | Idaho Potato Commission
idahopotato.com
Idaho® Potato Crusted Weathervane Scallop with Roasted Piquillo Pepper and Herb Pistou | Idaho Potat
idahopotato.com
Jalapeno Scallop Potatoes | Idaho Potato Commission
idahopotato.com