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Potato Encrusted Sea Scallops With Bloody Mary Sauce

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Chef Instructor Corbin Evans, of the Restaurant School at Walnut Hill College in Philadelphia makes Sea Scallops and serves them with a Bloody Mary sauce.
Ingredients
  Scallops 2 Medium
  Kosher salt 1 Teaspoon
  Ground pepper 1 Teaspoon
  Wondra flour 2 Tablespoon
  Idaho potatoes 1
  Canola oil 1 Tablespoon
For parsley sauce
  Italian flat leaf parsley 1 Bunch (100 gm)
  Olive oil 8 Ounce
For the bloody mary sauce
  Tomato juice 1 Can (10 oz)
  Green onion 1 Cup (16 tbs)
  Kosher salt 1⁄4 Teaspoon
  Celery seed 1 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Veal stock 2 Ounce
  Horseraddish 1⁄2 Tablespoon
  Lemon juice 1⁄2 Medium
  Worcestershire sauce 3 Dash
Directions

MAKING
1. In a pot with salted boiling hot water, add the parsley. Blanch the leaves for a few seconds and immediately transfer it in ice water. Gently squeeze the excess water out of the parsley and place in a blender.
2. Pour in the olive oil and puree it. Strain the contents in cheesecloth and set aside.
3. For the bloody mary: In a mixing bowl add the tomato juice, lemon juice, veal stock, green onion, cumin, kosher salt, pepper, Worcestershire sauce, celery seed, horseradish and mix until well combined.
4. For the sea scallops: Plate the scallops and season them with salt and pepper. Dredge these scallops in wondra flour and pat the shredded potato on the top.
5. In a saute pan over medium high, heat the oil and place the scallops 2 at a time with the potato side down and fry for 2 minutes on each side.

SERVING
6. Serve the sea scallops with the bloody mary and parsley sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Equipment: 
Frying Pan
Ingredient: 
Scallop
Interest: 
Party
Restriction: 
High Fiber, Low Sugar
Preparation Time: 
20 Minutes
Cook Time: 
5 Minutes
Ready In: 
25 Minutes
Servings: 
4

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