Little Scallop And Potato Hash |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I improvised this from some extra scallops and potato. The curry leaves add a distinctive toasty flavour (look for them at your local indian grocery, if you have one). But this would be tasty even without them-just add the potatoes to the cooked scallops and proceed! Read more ! Ingredients:
1 large potato, diced (about 1/2 cup) |
1 cup small scallops |
1 tbs olive oil, or other neutral oil |
12 fresh curry leaves (optional) |
truffle oil, to taste |
ground chile pepper, to taste |
salt and pepper |
Directions:
1. Heat half the oil in a pan until in just shimmers and drop in the diced potatoes. Toss them a bit to coat with oil, and then let them sizzle until they begin to brown. Continue to sautee in this manner until potatoes are crisp on the outside and soft inside. Remove and drain on a paper towel while you prepare the scallops.
2. Pat the scallops dry and sprinkle them with salt and pepper. Toss them into the pan where the potatoes cooked, and let them brown for half a minute. Toss for another 30 seconds or so and remove.
3. (You may want to cool your pan at this point)
4. Heat the rest of the oil in the pan and toss in the curry leaves. As soon as they begin to sizzle, toss in the potatoes and scallops. Sautee together until everything is combined and warmed through, and divide between two small plates.
5. Sprinkle with chile, pepper, and additional salt, if necessary. Drizzle with truffle oil and serve.
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