Name: Potato-Crusted Scallops with Avocado Tomato Salad
Yield: 4 servings
Ingredients: 1 ripe avocado; 1 large vine-ripened or field tomato, diced; 1 small yellow pepper, finely diced; 3 Tbsp extra virgin olive oil (45 ml); ½ tsp Dijon mustard (2 ml); Juice of ½ lemon; Salt and freshly cracked black pepper, to taste; Fresh coriander, chopped (optional); 2 green onions, finely chopped; 1 tsp chopped fresh dill (5 ml); 2 Yukon gold potatoes, peeled and grated; Salt and pepper, to taste; 4 medium scallops, sliced into thirds crosswise; 2 Tbsp vegetable oil (30 ml); Sour cream or yogurt (optional)

Potato-Crusted Scallops with Avocado Tomato Salad

YIELDS

4 servings

I like the contrast of textures and balance of flavours in this dish – there’s the crispy potato with soft scallop and the creamy avocado in the salad. Perfect for a romantic dinner!

Ingredients

Salad

ripe avocado

large vine-ripened or field tomato, diced

small yellow pepper, finely diced

Tbsp extra virgin olive oil (45 ml)

tsp Dijon mustard (2 ml)

Juice of ½ lemon

Salt and freshly cracked black pepper, to taste

Fresh coriander, chopped (optional)

Scallops

green onions, finely chopped

tsp chopped fresh dill (5 ml)

Yukon gold potatoes, peeled and grated

Salt and pepper, to taste

medium scallops, sliced into thirds crosswise

Tbsp vegetable oil (30 ml)

Assembly

Sour cream or yogurt (optional)

Ingredient Substitution Guide

Directions

Step 1

In a medium bowl, combine avocado, tomato and yellow pepper. Toss. In a small bowl, whisk together olive oil, mustard and lemon juice until combined. Add to avocado mixture and toss. Season with salt and pepper and add coriander, if desired. Cover and set aside until scallops are cooked.

Step 2

Combine onion, dill, and potato in a small bowl and stir to mix. Season with salt and pepper.

Step 3

Season scallops with salt and pepper.

Step 4

Heat vegetable oil in a medium-sized skillet over medium heat. Spread about 1 tbsp. of potato mixture at a time in the skillet, a little larger than the width of the scallop. Lay a slice of scallop on top of potato mixture and cover with an equal amount of potato mixture. Press down firmly with spatula and fry for 2 to 3 minutes per side, or until potatoes are brown and crisp. Work with 4 potato rounds at a time. Repeat with remaining scallop slices until all are cooked. Drain on paper towel to absorb extra oil.

Step 5

Divide salad among 4 plates and plate 3 potato-scallop rounds on top of each. Drizzle with yogurt or sour cream, if desired.

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Potato-Crusted Scallops with Avocado Tomato Salad