Edit ModuleShow Tags

A Celebration with Kick

Chef Nathan Gile of Flaming Torch shares Pan-Seared Scallops with Potato-Corn Hash and Chimichurri Sauce

Jeffery Johnston

Pan-Seared Scallops with Potato-Corn Hash and Chimichurri Sauce

Scallops:
12 u/10 (biggest available; would take under 10 to weigh 1 pound) dry scallops
2 cups potato-corn hash (recipe below)
1 cup chimichurri sauce (recipe below)
Season scallops with salt and pepper to taste. Heat oil in skillet and pan-sear on high heat until golden brown.

Chimichurri Sauce:
1 cup Italian parsley
1/2 cup cilantro
2 garlic cloves
3/4 teaspoon kosher salt
1/3 teaspoon fresh ground black pepper
1/2 teaspoon cumin, roasted
1/3 cup red wine vinegar
1/2 cup olive oil
Puree all ingredients together well in food processor.

Potato Corn Hash:
6 ears corn, shucked and cut from the cob
3 potatoes, cubed
1 onion, diced
1/2 red pepper, diced
1/2 green pepper, diced
1 Tablespoon cayenne
1 Tablespoon salt
1/2 Tablespoon fresh ground pepper
1/2 pound bacon, chopped


Boil potatoes for 3 to 4 minutes, and strain. Deep-fry boiled potatoes for 3 to 4 minutes; set aside. Render bacon in a large sautes pan. Add onions and peppers and sautes for 3 to 4 minutes. Add garlic and spices and sautes for another 2 minutes. Add potatoes and mix all ingredients together.  

To plate: Place scallops on top of potato hash and drizzle chimichurri sauce on top.

Serves 4.
 

The Flaming Torch
737 Octavia St.
895-0900

You Might Also Like

Add your comment:
Edit ModuleShow Tags

Latest Posts

Kiddie Krewe

Tips for Carnival with the under-12 set

Privateers Eye Title

UNO’s unexpected title run

Stay Golden

Gilded gifts for your maids or yourself

St. Augustine’s Marching 100 and the Krewe of Rex celebrate 50th anniversary

New Orleans-Bound Part 2

Location is key when planning your Crescent City destination wedding
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags