Peruvian purple potato cakes, apricot crème frâiché, chive infused olive oil
Pan Cakes:
Ingredients:
Purple potatoes 1 lb
Shredded jack cheese 1 cup
Chopped green onion 1/2 cup
Chopped garlic 1 tbsp
Salt and pepper to taste
Panko bread crumbs 1 cup
Preparation:
Boil purple potatoes with the skin on until cooked through, chill and remove the skin, place in a mixing bowl and add cheese, green onion, garlic, salt and pepper and 3/4 cup of the panko bread crumbs. Mash together and make into small cakes (a little bit larger than the scallop), dust with the remaining bread crumb and chill.
Apricot Creme Fraiche:
Ingredients:
Semi dried apricots 1 cup
Crème frâiché 1.5 cups (sub sour cream if needed)
Preparation:
Add all ingredients together in a food processor and blend until smooth remove and chill.
Chive Infused Olive Oil:
Ingredients:
Extra virgin olive oil 2 cups
Fresh chives chopped 4 cups
Salt and pepper to taste
Preparation:
Combine all ingredients in a blender and blend until olive oil turns a bright green. Remove from the blender and strain through cheese cloth or a chinois (sheen-WAH), a very fine mesh strainer. Set aside and refrigerate.
Final Assembly:
Using two sauté pans, heat one to hot for searing the scallops and the other medium heat for cooking the potato cakes. First sprinkle your scallops with salt and pepper and a little olive oil. Place in the hot pan to sear. In your other pan sprinkle with olive oil and place potato cakes. Cook until each side has browned. While you are cooking your potato cakes, continue searing scallops until desired temperature, (preferred cooking is to medium rare to medium).
When your scallops and potato cakes are done, remove from pan. In the same pan used for the potato cake, place a small amount of baby arugula or spinach and sauté lightly until just wilted. Plate in order: dollop of apricot crème frâiché on a plate, top with the potato cake, top potato cake with arugula or spinach and place the scallop on the cake, drizzle with the chive oil and garnish with a fresh sprig of chive.
This meal is developed with Romanos Olive Oil, at RomanosOliveOil.com. | 