Lynn's Potato Crusted Scallops Avocado Salad
1 x ripe avocado, diced
1 lrg vine ripened or field tomato, diced
1 sm yellow pepper, finely, diced
1/2 tsp Dijon mustard
3 tbl extra virgin olive oil
1 x juice of 1/2 lemon
fresh chopped coriander, (optional)
salt
cracked black pepper, to taste
Potato Crusted Scallops
2 x green onion, finely, chopped
1 tsp chopped fresh dill
2 x Yukon Gold potato, peeled, and, grated
1 x salt and pepper, to taste
4 med scallops, sliced into 1/3 crosswise
vegetable oil, for frying
Method :
In a medium bowl, combine the avocado, tomato, and yellow pepper. Toss.
In a small bowl, whisk together the mustard, olive oil and lemon juice until
combined. Add to avocado mixture and toss to combine.
Season and add coriander, if desired. Cover and set aside until scallops are
cooked
Potato Crusted Scallops:
Combine the onion, dill, mustard and grated potato in small bowl and stir to
mix. Season with salt and pepper.
Season scallops with salt and pepper.
Heat a medium skillet on high and add about 2 Tbsp. vegetable oil. Using about a
tablespoon full of potato at a time, lay a spread layer of potato into hot pan
and follow with a slice of scallop.
Cover an equal amount of potato and fry for about 3 minutes per side or until
potatoes are browned and crisp. Work with four at a tie. Repeat with remaining
scallops until all are cooked.
Drain on paper towel to absorb extra oil.
To Serve:
Divide the salad among four plates and lay 3 potato rounds on top of each salad.
Drizzle with yogurt or sour cream, if desired.