We’ve all heard of scalloped potatoes, but how about potato scallops? Don’t let your eyes fool you! Chef Rich Landau uses red potatoes to create delicious potato “scallops,” ready to be dressed up just as beautifully as the real thing!
4 medium roasted red potatoes, stamped out with a ring mold, tops and bottoms trimmed to resemble scallops
2 tablespoons olive oil for sautéing
1 red onion, silvered or finely chopped
2 tablespoons capers, drained
2 garlic cloves, crushed or chopped
¼ cup dry white wine
½ cup vegetable broth
Salt and pepper to taste
½ cup fresh basil
1 cup plum tomatoes, diced
1 tablespoon extra-virgin olive oil
1 tablespoon Montreal steak spice
Heat the olive oil in a skillet until it starts to ripple (almost smoking).
Add the onion, capers, and garlic. Brown for about 3 minutes until the onions become translucent. Don’t let the garlic scorch.
Add the white wine and let it reduce to almost nothing.
Add the vegetable broth and let it reduce by one-third. Then, add the salt, pepper, basil, tomatoes, and extra virgin olive oil. Simmer for 1 to 2 minutes.
Dust the tops and bottom of the roasted potatoes with the Montreal steak spice. Sear the potatoes in a hot pan with a little neutral oil until golden brown.
Spoon the tomato caper sauce over the seared potatoes and garnish with fresh herbs.
Variations: Add olives for another dimension of flavor. Or, add some chopped pine nuts to give the dish more of a pesto feel.
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