Little Scallop And Potato Hash
From laika 15 years ago
- 20 minutes to make
- Serves 2
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 See less
Ingredients
- 1 large potato, diced (about 1/2 cup) shopping list
- 1 cup small scallops shopping list
- 1 tbs olive oil, or other neutral oil shopping list
- 12 fresh curry leaves (optional) shopping list
- truffle oil, to taste shopping list
- ground chile pepper, to taste shopping list
- salt and pepper shopping list
How to make it
- 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.
- 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.
- (You may want to cool your pan at this point)
- 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.
- Sprinkle with chile, pepper, and additional salt, if necessary. Drizzle with truffle oil and serve.
People Who Like This Dish 2
- chefmeow Garland, TX
- crazeecndn Edmonton, CA
- laika New York, NY
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" It was excellent "