Potato Cakes & Scallops
Potato Cakes & Scallops
This recipe was shared as part of my Quick Dinner series on Instagram. These dinners can be made with minimal ingredients, using what I keep stocked in my kitchen.
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Ingredients
- 2 c. coarsely mashed potatoes, cooled
- 1 large egg, beaten
- 1 small onion, minced
- 1 garlic clove, minced
- ¼ c. all-purpose flour
- ½ c. grated Parmesan cheese
- ¼ tsp. kosher salt
- ¼ tsp. paprika
- ⅛ tsp. ground pepper
- 2 Tbsp. olive oil
- 2 Tbsp. salted butter
Instructions
In a large mixing bowl, mix together the mashed potatoes, beaten egg, onion, and garlic.
Add the flour, cheese, salt, and pepper, and stir well with a wooden spoon.
In a large nonstick skillet over medium heat, heat the olive oil and butter together until the butter melts and the mixture starts to sizzle.
While the butter & oil is heating, scoop 1/4 c. of the potato mixture into your wet hands patting it into 3-inch circles about 1/2 inch thick. Place the potato cake in the frying pan and cook until the bottom is browned and crisp, which will take about 3 to 4 minutes. Repeat the steps with the remaining potato mixture. You can fry up to 4 potato cakes at one time, depending on the size of your skillet and the size of the patties.
Carefully flip each patty over with a spatula and cook the second side until it is brown and crisp, about 3 to 4 minutes longer.
Remove the patties from the pan and drain on a wire rack.
Toss scallops in 2 tablespoons of melted butter and seasoning of your choice. Sear scallops for 1 1/2 minutes on each side in the skillet. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.
To plate: Place the potato cake on the plate, and top with one to two scallops. Sprinkle with parmesan cheese and parsley.
