Sprinkle with half of the salt pepper flour onion cheese and parsley. Easy Potato Scallops Step 1.

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Spread the thinly sliced potatoes in one layer onto the sheet.

Potato scallops recipe uk. Dot with half the butter. For these mouthwatering delights yo will need. Pre-heat the oven to 180C350F.

Dip the potato fritters one by one in the batter to coat and hold them over the dish for a couple of seconds for the excess to drip off. Lower the heat to medium-high and cook stirring until the mixture has thickened about 5 minutes. Then with a sharp knife thinly slice them no thicker then half a cm.

Preheat the oven to 180C 350F. Return to the oven and cook for a further 8-10 minutes. You should have a thick batter free of lumps.

Dip a slice of potato into the batter shake off the excess and carefully place the battered potato into the hot oil. Place half of the potatoes into the dish. Place in a roasting tin and cover well with boiling water.

Cook in the oven for 10 minutes - then remove from the oven and flip them over. 3 In a medium saucepan combine the garlic butter potatoes milk salt pepper to taste and nutmeg. 2 Peel and thinly slice the potatoes on a mandolin or vegetable slicer about 025cm-thick slices.

Pat dry with paper towel. Very carefully and gently lower them in to the oil and fry for five to six minutes until the batter is crisp and golden. Arrange a layer of the potatoes in the base of a baking dish.

Peel the potatoes and cut into slices 1 cm ¾ inch thick. A mandolin would work great here Spoon a thin layer of sauce into the bottom of a large casserole dish. Cook and stir for 2 to 3 minutes until fragrant then pour in the cream nutmeg chives chervil and seasoning.

Sprinkle over half of the scallops then add the remainder of the potatoes. Cover tightly with foil and cook for 15 minutes or until just beginning to become tender. Peel the potatoes and slice them lengthways into 2mm thick slices.

Generously butter a large baking dish. In a bowl combine the beer flour and salt and mix until it creates a smooth batter. Peel potatoes and thinly slice each potato crosswise into thin coins.

In a shallow pan turn halfway through cooking. In a saucepan over a medium heat melt the butter then add the shallots and garlic. Heat the oven to 200C and lightly oil the baking sheets with olive oil.

Bring to the boil.

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