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Monday, 26 March 2012

Scallops on Sage Potato Slices

A very nice little interlude. Probably about 10 to 15 minutes beginning to end. I imagine small pieces of fish or prawn would also be quite tasty. I also think that maybe rosemary or thyme on the spuds would be great too, maybe bung a little garlic in toward the end or some crumbled prosciutto. Experiment. No photos just yet but I will cook this again soon and add some.

200 gms scallops
1 potato sliced very thinly
1 handful sage leaves
2 tbs extra virgin olive oil
1/2 a lime
Salt and cracked pepper

Combine a fair whack of salt and pepper through 1 tbs of the olive oil in a bowl and coat the potato slices. Remove the potato to a clean plate then run the sage leaves through the oil as well. Press 1 sage leaf onto each piece of potato. Mix the scallops through the oil and leave there until required. Heat the remaining 1 tbs of olive oil in a large frying pan to medium high. When hot (almost smoking) add in the potato slices, sage leaf side down first. Fry until they have nice colour, turn and repeat, remove to a clean plate lined with absorbent paper, patting down the top as well. In the same frying pan place in each scallop (without over crowding) and cook on both side until they have nice colour. Cook in batches if necessary to avoid stewing. Remove a scallop or two to each slice of potato and squeeze over some lime juice. Serve straight away.

This version also had blue cheese and deglazed white wine

1 comment:

  1. This looks yummy scrum!
    I had no idea you were well into cooking!! Nice one!