Scallop Napoleon With Crisp Potatoes
- Total Time
- 25 minutes
- Rating
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Ingredients
- Juice of 1 lemon
- Juice of 1 lime
- Juice of ½ orange
- ½teaspoon each minced fresh rosemary, tarragon and thyme
- ½teaspoon fresh minced tarragon
- ½teaspoon fresh minced thyme
- 2tablespoons Champagne vinegar
- ½cup chicken broth
- ½cup, plus 2 tablespoons, extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 2pounds Idaho potatoes, peeled
- 3tablespoons minced fresh chives
- ½tablespoon unsalted butter
- 1½pounds sea scallops (about 18 large scallops)
Nutritional analysis per serving (6 servings)
224 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 15 grams protein; 723 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the juices, minced herbs, vinegar and chicken broth in a small, nonreactive saucepan and cook over high heat until the mixture is reduced to about â…“ cup. Beat in the half cup of olive oil and season to taste with salt and pepper. Set aside in the saucepan.
- Step 2
Using a grater or food processor, shred the potatoes. Mix with 2 tablespoons of the chives and season to taste with salt and pepper. Heat 1 tablespoon of olive oil with the butter in a heavy, nonstick skillet. Spoon the potato mixture into the skillet in 3-inch disks, patting them down to flatten. Fry over medium-high heat until golden brown and crusty, about 3 to 4 minutes per side; drain on paper towels. Repeat until you have 12 disks. Set aside in a 150-degree oven to keep warm.
- Step 3
Preheat a grill until very hot. Brush the scallops with the remaining olive oil and grill until just seared, about 2 to 3 minutes per side. Slice each in half horizontally.
- Step 4
To assemble, place a potato disk on each of 6 plates, top with three slices of scallop, another disk and another trio of scallops, seared side up. Sprinkle with the remaining chives. Gently reheat the dressing until warm, beat it and pour a few tablespoons of it around each napoleon. Serve at once.
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