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  • Potato Crusted Scallops With An Avocado Tomato Salad

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    Potato Crusted Scallops With An Avocado Tomato Salad
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x ripe avocado, diced
    • 1 lrg vine ripened or possibly field tomato, diced
    • 1 sm yellow pepper, finely, diced
    • 1/2 tsp Dijon mustard
    • 3 Tbsp. extra virgin extra virgin olive oil
    • 1 x juice of 1/2 lemon
    •     fresh minced coriander, (optional)
    •     salt
    •     cracked black pepper, to taste
    •     Potato Crusted Scallops
    • 2 x green onion, finely, minced
    • 1 tsp minced fresh dill
    • 2 x Yukon Gold potato, peeled, and, grated
    • 1 x salt and pepper, to taste
    • 4 med scallops, sliced into 1/3 crosswise
    •     vegetable oil, for frying

    Directions

    1. In a medium bowl, combine the avocado, tomato, and yellow pepper. Toss.
    2. In a small bowl, whisk together the mustard, extra virgin olive oil and lemon juice till combined. Add in to avocado mix and toss to combine.
    3. Season and add in coriander, if you like. Cover and set aside till scallops are cooked
    4. Potato Crusted Scallops:Combine the onion, dill, mustard and grated potato in small bowl and stir to mix. Season with salt and pepper.
    5. Season scallops with salt and pepper.
    6. Heat a medium skillet on high and add in about 2 Tbsp. vegetable oil. Using about a Tbsp. full of potato at a time, lay a spread layer of potato into warm pan and follow with a slice of scallop.
    7. Cover an equal amount of potato and fry for about 3 min per side or possibly till potatoes are browned and crisp. Work with four at a tie. Repeat with remaining scallops till all are cooked.
    8. Drain on paper towel to absorb extra oil.
    9. To Serve:Divide the salad among four plates and lay 3 potato rounds on top of each salad. Drizzle with yogurt or possibly lowfat sour cream, if you like.

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