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Scallops atop a puree with sautéed vegetables has a high-end feel. But what if you or your family members don't enjoy seafood? Try these potato scallops with a spring onion spinach whipped potato and sautéed mushrooms.
Potato Scallops
Recipe courtesy of Robert Butts, Twisted Soul Cookhouse and Pours
Ingredients:
Potato Scallops:
9 Idaho Russet potatoes, whole
High-heat oil
Salt
Pepper
Spring Onion Spinach Whipped Potatoes:
8 Idaho russet potatoes, peeled and cut
1 pound spinach (fresh or frozen)
1/2 cup garlic, minced
2 cups green onions, sliced
1-1 1/2 cups heavy cream
1 cup butter, melted
2 tablespoons onion powder
Salt
Pepper
Cauliflower and Oyster Mushrooms:
2 heads purple cauliflower
1 1/2 cups shallots, minced
6 clusters oyster mushrooms
Salt
Olive oil
Garnish:
2 carrots, shaved (color of your choice)
Potato Scallops:
With your kitchen knife, cut 3 large russet potatoes into 1 inch slices.
Turn your oven to a temperature of 350 degrees Fahrenheit.
Rinse sliced potatoes with cold running water. Once done, pat dry and place to the side.
Grab a medium sauté pan (or cast iron) and pour in 1 ounce of olive oil while preheating over medium-high heat.
Season potatoes with salt and pepper on both sides. Carefully place potatoes into the pan and cook for 3 minutes on both sides, to avoid or minimize splattering.
Once potatoes are cooked with a nice GBD (Golden Brown Delicious) color, move potatoes to a baking sheet and into the oven to bake for 8 minutes.
After 8 minutes, pull the potatoes out of the oven and you're good to go.
Spinach Whipped Potatoes:
Start by grabbing a medium stock or sauce pot. Fill with water to about halfway full.
Rinse and peel potatoes, removing all of the outer skin.
Cut potatoes into cubes; add them to your water pot.
Place the pot on high heat with a dash of salt to season the water.
Let the potatoes come to a boil.
In a sauté pan add 2 teaspoons of oil, bring to medium heat, and add spinach.
Cook down your spinach with 4 tablespoons of fresh garlic, salt, pepper and green onions. Let cool.
In a mixer add your cooked spinach, heavy cream and chopped green onions. Blend until smooth, then season.
Drain potatoes and place into a mixing bowl. Fold in the spinach mixture, melted butter, garlic powder, onion powder and salt to taste.
Oven-Roasted Cauliflower:
Cut purple cauliflower into florets.
Place onto a baking sheet. Season with salt, olive oil and minced shallots.
Roast in the oven for 15 minutes at 350 degrees Fahrenheit.