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