Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Scallops on Potato Galette w/Pea Purée




Source of Recipe


by Holly, from Bon Appetit


List of Ingredients




1 10 ounce package frozen petite peas, thawed
1 cup (or more) vegetable broth
6 bacon slices, chopped
3 T butter
4 cups chopped leeks
12 sea scallops
1 T olive oil
potato galettes (recipe follows)

Recipe



Combine peas and 1 cup broth in blender, puree till smooth. Season with salt and pepper (can be made one day ahead - warm over medium heat to serve. )Saute bacon until crisp in skillet. Melt 2T butter in large non stick skillet over medium heat. Add leeks and saute until beginning to soften, about 3 minutes. Add 1/2 cup water, cover and simmer until leeks are very tende rbut not brown and liquid evaporates, stirring often, about 8 minutes.

Sprinkle scallops with salt and pepper. Melt remaining butter with oil in a skillet over high heat. Add scallops and saute both sides; about 3 minutes total. Arrange leeks on plates & sprinkle with bacon. Top leeks with 1 galette, then 2 scallops; spoon pea puree around galette.

Potato galette:
4 T olive oil
2 russet potatoes, peeled and cut into 1/16 inch thick rounds

Brush skillet with 1 T oil. Carfully arrange potatoes in a circle in skillet, overlapping slightly. Heat over medium high heat. Cook until galette is brown on bottom, about 4 minutes. Usinga wide spatula, turn galette over. Cook until potatoes are brown and tender, about 3 minutes.