Sweet potato pancakes w/ sea scallops-avocado-tomato sals
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Tomatoes, seeded and chopped | |
| 2 | Jalapeno chilies, minced | |
| 2 | Shallots, diced | |
| ⅓ | cup | Chopped fresh cilantro |
| ¼ | cup | Red wine vinegar |
| Pinch of sugar | ||
| Cayenne pepper | ||
| 2 | Avocados, pitted and peeled | |
| Fresh lemon juice | ||
| Salt | ||
| 2 | mediums | Sweet potatoes, peeled and finely shredded or grated |
| 1 | medium | Russet potato, peeled and finely shredded or grated |
| ½ | cup | Cornstarch |
| 1 | Egg | |
| Pinch of sugar | ||
| Corn oil | ||
| ¼ | cup | (1/2 stick) butter |
| 18 | Sea scallops | |
Directions
Combine first 6 ingredients in non-aluminum bowl. Season with cayenne.
Cover and refrigerate salsa. (Can be prepare 1 day ahead.) Puree avocados in processor. Season with lemon juice and salt. Cover and chill while preparing pancakes.
Mix all potatoes, cornstarch and egg in bowl. Add pinch of sugar.
Season with salt and cayenne. Heat ½ inch oil in heavy large skillet over high heat. Spoon batter by generous 1½ tablespoons into skillet and flatten to thick, ness of ½ inch (in batches; do not crowd). Fry until golden brown, about 2 minutes per side. Remove using slotted spatula and drain on paper towels.
Melt butter in heavy large skillet over medium heat. Add scallops and saute until cooked through, about 3 minutes.
Set 3 pancakes on each plate. Spread each with avocado puree. Top each with scallop. Spoon salsa over.
Bon Appetit/August/89 Scanned & fixed by Di and Gary