- Clean scallops, pat dry with paper towels, and season both sides with salt and pepper.
- Form 4 potato cakes with the spiral-cut potato; season each side of the potato cakes with salt and pepper.
- Place 1 scallop between two potato cakes, forming a "sandwich".
- Dust each sandwich lightly with flour.
- Heat oil in skillet, brown each side of sandwich in oil to a crisp the exterior of the sandwich should be brown and crispy and the scallop should be medium rare.
- Remove sandwiches from skillet; set aside.
- Toss herb salad with vinaigrette.
- For each serving, place the herb salad in center of large bowl.
- Ladle 1/4 cup of the Citrus Butter Sauce in semi circle around bottom half of bowl.
- Lean 2 scallop sandwiches between salad and sauce.
- Garnish with fine herbs.
Makes 2 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
630 calories, 36 g fat, 4.5 g saturated fat, 20 mg cholesterol, 100 mg sodium, 65 g carbohydrate, 7 g fiber, 6 g sugar, 14 g protein
Citrus Butter Sauce:
- In a small, non-reactive saucepan, orange juice, lemon juice, lime juice, chicken stock, and garlic.
- Bring to a boil and reduce heat to medium; continue to boil until liquid is reduced by half.
- Reduce heat and whisk in butter, a few pieces at a time, making sure sauce does not boil.
- Season with salt and pepper.
Approximate Nutrient Analysis per 1/4 cup serving (not including salt to taste):
50 calories, 3 g fat, 2 g saturated fat, 10 mg cholesterol, 30 mg sodium, 6 g carbohydrate, 0 g fiber, 4 g sugar, 0 g protein
Herb Salad:
- Toss all ingredients together; set aside.
Approximate Nutrient Analysis per serving:
15 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 15 mg sodium, 2 g carbohydrate, 2 g fiber, 0 g sugar, 1 g protein
Vinaigrette:
- Whisk together all ingredients; set aside.
Approximate Nutrient Analysis per 3 teaspoon recipe (not including salt to taste):
80 calories, 9 g fat, 1 g saturated fat, 0 mg cholesterol, 0 mg sodium, 1 g carbohydrate, 0 g fiber, 0 g sugar, 0 g protein
