Scallops with Cottage Fried Potatoes and Tomato Concassé

Concassé refers to a mixture that is chopped coarsely. If put in a food processor, watch closely so that the tomatoes don't turn into a puree. This is an elegant dish, nice for an intimate dinner for two.

• 2 large potatoes
• 5 tablespoons olive oil
• 12 large sea scallops
• 1 teaspoon shallots, chopped
• 2 teaspoons garlic, chopped
• 1/4 cup black olives, sliced
• 1 cup tomato concassé
• 3 ounces Marsala wine
• 2 tablespoons whole butter
• Salt & pepper to taste
• 1 tablespoon parsley, chopped parsley

METHOD

Slice potatoes 1/8 inch thick (about 24 slices). In an 8 inch, non-stick skillet, heat 2 tablespoons of oil. Fan half the potato slices in a circle (like a wheel!) covering entire skillet in one layer. Sauté until golden brown. Flip once to brown second side. Repeat process with remaining potatoes. Put on plates.

Heat 1 tablespoon oil in a second skillet until very hot. Add scallops, searing on both sides until done, about 2 to 4 minutes. Remove, divide, and set them atop the potato rings.

Add shallot, garlic and sauté for a minute. Do not burn. Add black olive and tomatoes, flip a few times to get everything hot, then deglaze pan with Marsala wine. Cook to reduce for 1 minute. Add butter swirling, skillet the whole time. Spoon this atop scallops, season with salt and pepper to taste, and top with parsley

Tomato concassé: Peel and seed tomatoes, then dice them about 3/8 inch.

Serves: 2

This recipe from www.inmamaskitchen.com

Contributor: Junior Trimmer

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