Potato Encrusted Sea Scallops with Bloody Mary Sauce Recipe Video

Chef Instructor Corbin Evans, of the Restaurant School at Walnut Hill College in Philadelphia makes Sea Scallops and serves them with a Bloody Mary sauce.

Summary

Preparation Time20 MinCooking Time5 Min
Ready In25 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
TasteMethod
Main IngredientInterest Group

Ingredients

 Scallops2 Medium
 Kosher salt1 Teaspoon
 Ground pepper1 Teaspoon
 Wondra flour2 Tablespoon
 Idaho potatoes1
 Canola oil1 Tablespoon
For parsley sauce
 Italian flat leaf parsley1 Bunch (100 gm)
 Olive oil8 Ounce
For the bloody mary sauce
 Tomato juice1 Can (10 oz)
 Green onion1 Cup (16 tbs)
 Kosher salt1⁄4 Teaspoon
 Celery seed1 Teaspoon
 Ground cumin1⁄4 Teaspoon
 Veal stock2 Ounce
 Horseraddish1⁄2 Tablespoon
 Lemon juice1⁄2 Medium
 Worcestershire sauce3 Dash

Nutrition Facts

Serving size

Calories 742 Calories from Fat 541

% Daily Value*

Total Fat 61 g94.3%

Saturated Fat 8.2 g41%

Trans Fat 0 g

Cholesterol 4.6 mg

Sodium 710.7 mg29.6%

Total Carbohydrates 45 g15%

Dietary Fiber 5.7 g23%

Sugars 3.6 g

Protein 9 g17.1%

Vitamin A 63% Vitamin C 122.7%

Calcium 8.8% Iron 21.8%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a pot with salted boiling hot water, add the parsley. Blanch the leaves for a few seconds and immediately transfer it in ice water. Gently squeeze the excess water out of the parsley and place in a blender.
2. Pour in the olive oil and puree it. Strain the contents in cheesecloth and set aside.
3. For the bloody mary: In a mixing bowl add the tomato juice, lemon juice, veal stock, green onion, cumin, kosher salt, pepper, Worcestershire sauce, celery seed, horseradish and mix until well combined.
4. For the sea scallops: Plate the scallops and season them with salt and pepper. Dredge these scallops in wondra flour and pat the shredded potato on the top.
5. In a saute pan over medium high, heat the oil and place the scallops 2 at a time with the potato side down and fry for 2 minutes on each side.

SERVING
6. Serve the sea scallops with the bloody mary and parsley sauce.
Quantcast