I had a little bit of mashed potato, half a roasted red pepper, and a pound of scallops left over from a ceviche recipe. This was fast and fun: no recipes, no measuring, just intuitive cooking. Which is what made it so good.

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
20 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place the pepper, cut-side down, on the prepared baking sheet.

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  • Cook pepper under the preheated broiler until pepper skin blackens and blisters, 5 to 8 minutes. Place blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Remove and discard skin; thinly slice pepper.

  • Stir mashed potatoes, egg, bread crumbs, salt, and black pepper together in a bowl until smooth.

  • Heat olive oil in a large nonstick skillet over medium heat. Working in batches, drop batter by spoonfuls into hot oil and flatten out to form a small pancake. Cook until golden and crispy on one side, about 7 minutes. Flip and cook until golden and crispy on the other side, 5 to 7 minutes more. Wipe skillet clean with a paper towel.

  • Place scallops in a bowl and season olive oil, cayenne pepper, and salt.

  • Heat the same nonstick skillet over high heat. Place scallops in the center of the skillet; place red peppers in a pile in the side of the skillet. Cook scallops until a golden crust develops, 3 to 4 minutes. Transfer scallops to a plate, leaving peppers in the skillet.

  • Cook and stir peppers, basil, butter, and capers together in the hot skillet; pour water into skillet, stir sauce, and remove from heat.

  • Arrange pancakes in a single layer on plates or a platter; place 2 to 3 scallops on each pancake. Top with pepper sauce.

Nutrition Facts

296 calories; protein 19.1g 38% DV; carbohydrates 19.5g 6% DV; fat 15.5g 24% DV; cholesterol 108.9mg 36% DV; sodium 656.8mg 26% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/02/2017
STRONG 5! I had some left-over tater pan-cakes frozen ( score!)simple straight-forward directions I followed them pretty much. next time...and a next time will happen! I will sub some nice white wine for water. a simple snooty recipe to impress any butt-snakes you "have" to entertain. rock on chef john! Read More

Most helpful critical review

Rating: 3 stars
03/02/2016
It's pretty dry. It really needs a great sauce to pull it all together. Read More
(1)
8 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
03/02/2016
It's pretty dry. It really needs a great sauce to pull it all together. Read More
(1)
Rating: 3 stars
07/28/2018
It was too bland for me. I expected a bigger taste and more sauce for all the work. My husband liked it though. Read More
Rating: 5 stars
12/02/2017
STRONG 5! I had some left-over tater pan-cakes frozen ( score!)simple straight-forward directions I followed them pretty much. next time...and a next time will happen! I will sub some nice white wine for water. a simple snooty recipe to impress any butt-snakes you "have" to entertain. rock on chef john! Read More
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Rating: 5 stars
02/10/2015
Wonderful... tasty... and easy to prepare. I didn't have a red bell pepper and substituted Sun Dried tomatoes... EXCELLENT! Read More