| 194 | 195 | 196 | 197 | 198 |
| 1 | 176 | 352 | 527 | 703 |
|
Crabmeat Crusted Diver Scallops With Chorizo
Potato Salad
1
1
1
2
1
2
1
Tablespoon Oil
/2 Pound Chorizo
/2 Cup Minced onions
Cup Peeled; small−diced Idaho potatoes
Tablespoon Chopped garlic
Tablespoon Chopped green onions; green part only
2 Large Diver scallops; shucked, cleaned
Salt; to taste
Freshly−ground black pepper; to taste
2
4
1
1
1
4 Ritz Crackers
Tablespoon Butter; melted
/2 Pound Crabmeat; picked over
Tablespoon Finely−chopped fresh parsley leaves
Cup Fried parsley sprigs
Preheat the oven to 400 degrees. In a large saute pan, heat the oil. Add the
sausage and brown for 2 to 3 minutes. Add the onions. Continue to cook for 1
minute. Add the potatoes. Season with salt and pepper. Saute for 3 to 4
minutes. Remove from the heat and stir in the garlic and green onions. Set
aside and keep warm. Season the scallops with salt and pepper. Place the
scallops in a large oven−proof oval ramekin, all of the scallops should
touch each other. In a mixing bowl, crush the crackers. Stir in the butter.
Mix well. Season the crust with salt and pepper. Stir in the parsley and
crab meat. Mix well. Season the crust with salt and pepper. Spread the crust
evenly over the scallops. Place in the oven and cook for 8 to 10 minutes, or
until the crust is golden brown. Remove from the oven. To serve, mound the
potato salad in the center of four plates. Arrange three scallops around the
salad. Garnish with fried parsley and serve. This recipe yields 4 servings.
Crabmeat Crusted Diver Scallops With Chorizo Potato Salad
168
Page
Quick Jump
|