Pan Seared Stuffed Scallops with Red Potatoes

by Brian Casey
(St.Cloud, MN)

This is another dish I made at the Italian restaurant I work at.

First you will need some scallops. UV10s, if you don't know what that means, then find some that are about the size of a half dollar to a silver dollar in size.

Ingredients:


• ½ pound red potatoes
  
• 1-2 tablespoons minced garlic
  
• 1 tablespoon salt
  
• 1 tablespoon pepper
  
• 1 ounce fresh lemon juice
  
• 1-2 tablespoons crushed red pepper flakes
  
• 1 ounce olive oil
  
• 2 tablespoons butter
  
  Ingredients for stuffing:
  
  
• 2 cups cooked crab meat (pull apart)
  
• 1 cup bread crumbs
  
• 1 tablespoon melted butter
  
• 1 ounce olive oil
  
• ½ ounce chopped parsley

Preparation:

Mix all together only the ingredients for stuffing your scallops. Put aside, you will use later.

Slice your red potatoes, thinly cook in boiling water for about 10 minutes.

Add all ingredients into a saute pan saute for about 3 minutes. Place on a flat cookie sheet and place in your oven to finish cooking the potatoes. This will also give them a crispy texture.

For the scallops

Take your filet knife and cut a hole into scallops (twist your knife to make the whole bigger).

Try NOT to cut the scallop in half.

Stuff with your scallops stuffing. Put in refrigerator till needed.

You will need about 1-2 ounces of olive oil. Put the oil into a saute pan and heat till it starts to smoke. Add your scallops.

Scallops are cooked on both sides for 1-2 minutes. Scallops should release on there own with gently movement side to side.

Should have a good golden brown to them. This will cook your scallops to about a mid rare.

If you like your scallops done more, cook a few more minutes longer. Or you can throw them in your oven to finish.

Plating

Put your potatoes on a plate and put your scallops around them. Add a lemon wheel if you choose.

Done!

Pan Seared Stuffed Scallops with Red Potatoes
by Brian Casey