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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

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