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Anthracite Cafe’ Stuffed Scallops with Chantilly Potatoes

Visit The Anthracite Cafe’ in Wilkes-Barre where chef Mike prepares a delicious stuffed Scallop dish with Chantilly Potatoes. STUFFED SCALLOPS      Ingred...
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Visit The Anthracite Cafe' in Wilkes-Barre where chef Mike prepares a delicious stuffed Scallop dish with Chantilly Potatoes.

STUFFED SCALLOPS

     Ingredients:

Fresh Scallops the larger the better

Crab Meat of Choice*(Lump is the Best)

Assorted Colored Bell Peppers

Spanish Onions

Old Bay Seasoning

Chopped Fresh Garlic

Mayo

Bread Crumbs

White Wine

Clarified Butter

Fresh Chopped Parsley

 

    Preparation:

Fine Dice Mixed Peppers, Garlic & Onions and Saute' in a little oil until onions are translucent

Place in a mixing bowl with crab meat, mayo, bread crumbs, parsley & old bay

Mix together until all combined

Slice the scallops across to form two thin half's.... place crab mixture on one half then top with the other half

Place in a casserole ...top with white wine and butter

Place in a 350 degree oven for about 20 minutes until scallops are fully white

 

        CHANTILLY POTATOES

   Ingredients:

White potatoes

Cream cheese

Butter

Fresh chives

Fresh chopped garlic

Heavy cream or milk

Salt

Pepper

 

   Preparation

Boil or steam white potatoes until soft add soft butter, heavy cream or milk pinch of salt & pepper

Cream cheese, chopped garlic & chives

Whip until smooth 

Place in a casserole and baked in a 350 degree oven until golden brown on top

 

                           BON APPETIT

 

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