Real Recipes From Real Home Cooks ®

sea scallops with potato cakes and sherry-vinegar

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

This makes a wonderful appetizer and is an impressive start for company. It looks like a lot of work........but it really isn't.

yield 6 serving(s)
prep time 20 Min
cook time 35 Min
method Stove Top

Ingredients For sea scallops with potato cakes and sherry-vinegar

  • 3 tsp
    sherry vinegar
  • 1 1/2 tsp
  • 3 Tbsp
    extra virgin olive oil
  • 3
    baking potatoes, peeled and cut into 1/2-inch pieces
  • 1 1/2 Tbsp
    unsalted butter
  • 2 Tbsp
    extra virgin olive oil
  • 2 tsp
    extra virgin olive oil (in addition to the 2 tablespoons)
  • 2 Tbsp
    fresh cilantro, chopped
  • salt and freshly ground black pepper
  • 6 lg
    sea scallops, about 2-inches in diameter
  • 1 Tbsp
    olive oil
  • 1
    head frisee (curly endive), trimmed, washed, dried

How To Make sea scallops with potato cakes and sherry-vinegar

  • 1
    Assemble the mise en place trays for this recipe.
  • 2
    To make the dressing, whisk the vinegar and honey together in a glass or ceramic bowl. Slowly add the olive oil, whisking until thick and emulsified. Set aside.
  • 3
    Preheat the oven to 350 degrees F.
  • 4
    To make the potato cakes, in a large saucepan, cover the potatoes by several inches with salted, cold water and bring to a boil over high heat. Boil for 20 minutes, or until tender when pierced with a fork. Drain well. Put the potatoes in a medium-sized bowl and add the butter and 2 tablespoons of the olive oil. Mash with a fork or potato masher until smooth. Stir in cilantro, salt and pepper to taste, and mix well. Divide the mixture into 12 equal portions and form each into a patty about 3 inches in diameter.
  • 5
    Heat a nonstick griddle over medium-high heat. Brush the griddle with 1 teaspoon of oil. Place 4 to 6 of the potato patties on the griddle and cook, turning once, for 6 minutes, or until golden brown. Transfer to a wire rack set on a baking sheet and keep warm in the oven. Cook the remaining potato patties in the same way, brushing the griddle with a teaspoon of the oil before cooking the next batch. Keep warm.
  • 6
    To prepare the scallops, brush them with the olive oil. Heat a nonstick skillet over medium-high heat. Add the scallops and sauté, turning once, for 3 to 5 minutes, or until firm and opaque. Drain on paper towels.
  • 7
    Arrange the frisée on serving plates. Arrange 2 potato cakes so that they overlap slightly in the center of each plate. Place a scallop on top, drizzle with the Sherry-Vinegar Dressing and serve immediately.
  • 8
    NOTE: If holding the potato cakes for longer than 1 hour, reduce the oven temperature to 300 degrees F to prevent them from drying out.

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