Red Pepper Scallops On Potato Pancakes Recipe

Name: Red Pepper Scallops On Potato Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 red bell pepper; 3/4 cup cold mashed potatoes; 1 egg, beaten; 2 tablespoons dry bread crumbs; 1 pinch salt and freshly ground black pepper to taste; 1 pound scallops; 1 teaspoon olive oil; cayenne pepper to taste; 1/4 cup fresh whole basil leaves, or to taste; 1 tablespoon butter; 1 tablespoon capers; 1/4 cup water

Servings: persons

1/2 red bell pepper
3/4 cup cold mashed potatoes
1 egg, beaten
2 tablespoons dry bread crumbs
1 pinch salt and freshly ground black pepper to taste
1 pound scallops
1 teaspoon olive oil
cayenne pepper to taste
1/4 cup fresh whole basil leaves, or to taste
1 tablespoon butter
1 tablespoon capers
1/4 cup water

1
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place the pepper, cut-side down, on the prepared baking sheet.
2
Cook pepper under the preheated broiler until pepper skin blackens and blisters, 5 to 8 minutes. Place blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Remove and discard skin; thinly slice pepper.
3
Stir mashed potatoes, egg, bread crumbs, salt, and black pepper together in a bowl until smooth.
4
Heat olive oil in a large nonstick skillet over medium heat. Working in batches, drop batter by spoonfuls into hot oil and flatten out to form a small pancake. Cook until golden and crispy on one side, about 7 minutes. Flip and cook until golden and crispy on the other side, 5 to 7 minutes more. Wipe skillet clean with a paper towel.
5
Place scallops in a bowl and season olive oil, cayenne pepper, and salt.
6
Heat the same nonstick skillet over high heat. Place scallops in the center of the skillet; place red peppers in a pile in the side of the skillet. Cook scallops until a golden crust develops, 3 to 4 minutes. Transfer scallops to a plate, leaving peppers in the skillet.
7
Cook and stir peppers, basil, butter, and capers together in the hot skillet; pour water into skillet, stir sauce, and remove from heat.
8
Arrange pancakes in a single layer on plates or a platter; place 2 to 3 scallops on each pancake. Top with pepper sauce.

121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 red bell pepper, 3/4 cup cold mashed potatoes, 1 egg, beaten, 2 tablespoons dry bread crumbs, and more.

Yes, Red Pepper Scallops On Potato Pancakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red Pepper Scallops On Potato Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions