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Scallops with Garlic Butter on a Potato Cake

(starter for 4)

Scallops with Garlic Butter

When cooking scallops the most important thing to avoid is over cooking.
This toughens the flesh and turns them into little balls of rubber.
They really need very little more cooking than to be heated thoroughly through.
As they are very expensive and their juices are delicious I always serve them with a garnish to soak up the juices.

8 oz. cold mashed Potato
2 Eggs and 1 Egg yolk
4 oz. fine breadcrumbs
12 Scallops
4 oz. Butter
2 cloves garlic (crushed)
2 tbs. White wine

First make the Potato Cake:
Mix the potato with the yolk of egg and then dip your hands in flour and make into 4 potato cakes.
Beat the 2 Eggs and dip the cakes in this and then in the breadcrumbs.
Fry on both sides in hot oil until brown and crisp on the outside but still soft and creamy inside.
Keep these warm.

Trim the scallops if necessary and if they are large slice in two laterally.
Melt an ounce of the butter in a pan and fry the scallops in this for about one minute on each side.
Put these then in a warm place with the potato cakes.
Turn the heat up in the pan and throw in the wine and the garlic.
Bring these quickly to the boil and then beat in the remaining butter, boiling briskly until the sauce foams up , thickens and forms a sauce.
Spoon this immediately over the scallops and the potato cakes and serve.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef