Potato scallops or pumpkin scallops, also known as potato cakes or pumpkin cakes, are delectable treats that can be enjoyed for breakfast, lunch, or dinner. Originating from Ireland, these savory pancakes are traditionally made with mashed potatoes or pumpkin, flour, eggs, and seasonings, then pan-fried until golden brown. Variations of this dish include the addition of vegetables, cheese, or meat, making them a versatile and customizable meal. Whether you prefer the classic potato or pumpkin version, or a more creative combination, these recipes offer a delightful culinary experience. From simple and straightforward instructions to more elaborate creations, there's a potato or pumpkin scallop recipe perfect for every occasion and taste preference.
Here are our top 5 tried and tested recipes!
SCALLOP CAKES WITH CILANTRO-LIME MAYONNAISE AND NEW POTATOES
Categories Potato Shellfish Appetizer Fry Mayonnaise Seafood Scallop Spring Summer Pan-Fry Cilantro Bon Appétit Sugar Conscious Pescatarian Dairy Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Heat olive oil in medium nonstick skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Cool. Place scallops in processor. Using on/off turns, coarsely chop scallops. Transfer scallops to large bowl. Stir in onion, chopped chives, parsley, flour, ginger, lime juice, egg, salt, lime peel, and pepper. Form scallop mixture into eight 1/2-inch-thick patties, each about 3 to 3 1/2 inches in diameter. Place scallop cakes on baking sheet. Cover and chill 1 hour. (Can be prepared 6 hours ahead. Keep chilled.)
- Preheat oven to 450°F. Heat peanut oil in large nonstick skillet over medium-high heat. Working in batches, add scallop cakes to skillet and cook until browned, about 2 minutes per side. Transfer cakes to baking sheet. Place in oven and bake until cooked through, about 7 minutes.
- Place 2 scallop cakes on each of 4 plates. Top with Cilantro-Lime Mayonnaise. Place Buttered New Potatoes with Chives alongside. Garnish scallop cakes with whole chives and cilantro sprigs.
POTATO OR PUMPKIN SCALLOPS OR CAKES
Make and share this Potato or Pumpkin Scallops or Cakes recipe from Food.com.
Provided by Delicious Bits
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and wash potatoes or pumpkin, cut into thin slices, about 1/8-inch in thickness, dry well. Sift flour, salt, pepper into bowl, make a well in center, gradually add water, mixing to a fairly thick coating batter; beat until smooth and free of lumps
- Coat potato or pumpkin slices lightly with extra flour, shake off excess. Dip each slice into prepared batter, making sure potato or pumpkin slices are well covered. Drain excess batter from each slice before frying.
- Heat oil in large pan (test heat of oil with a small piece of potato or pumpkin, as you would for potato chips or crisps); Deep-fry slices a few at a time, until lightly golden. Remove from oil, drain on absorbent paper. Increase heat of oil slightly, add the scallops, re-fry until rich golden brown. Drain again, sprinkle with salt.
Nutrition Facts : Calories 237.6, Fat 0.5, SaturatedFat 0.1, Sodium 925.2, Carbohydrate 51.4, Fiber 3.7, Sugar 1, Protein 6.5
OLD FASHIONED POTATO CAKES
These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.
Provided by DaMonkey
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
- Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g
PUMPKIN & POTATO GRATIN
An brilliant vegetarian twist on the classic French dish of potato gratin - you can also make it ahead
Provided by Good Food team
Categories Lunch, Main course
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat the oven to 200C/gas 6/fan 180C. Heat 1 tbsp of the oil in a frying pan and fry the onion until starting to soften (about 5 minutes). Lift the onions out with a slotted spoon and place in an ovenproof dish.
- Heat the remaining oil in the pan, then tip in the garlic, chilli, pumpkin chunks, chopped potatoes and sage and toss them together in the hot oil until lightly browned all over. (This takes 5-6 minutes.) Add to the dish containing the onion.
- Scatter the two sorts of cheese over the vegetables, season and toss together until well mixed. Combine the stock and cream and pour over the vegetables.
- Melt the butter in a frying pan and fry the breadcrumbs and walnuts together until lightly browned. Stir in the parsley and scatter the crumbly mixture over the top of the vegetables. Put in the oven for 25-30 minutes until bubbling and golden brown. Serve hot, with a chicory salad (see link, right).
Nutrition Facts : Calories 639 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.35 milligram of sodium
SCALLOP CAKES
My daughter loves scallops and I can't wait to make this elegant dish for her. It comes from Bon Appetit.
Provided by Geema
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a non stick skillet on medium heat.
- Add the onion and cook until tender, but not brown. Let cool.
- In a food processor, coarsely chop scallops -- do not over process.
- Place chopped scallops in a large bowl and add onion, chives, parsley, flour, ginger, lime juice, egg, salt, lime peel and pepper.
- Form into 8 1/2 inch thick patties, about 3 inches in diameter.
- Place patties on plate or baking sheet and chill for 1-6 hours.
- Preheat oven to 450°F.
- heat oil in large non stick skillet over medium heat and cook scallop cakes until golden brown, about 2 minutes per side.
- Transfer cakes to the baking sheet and bake until completely cooked -- about 7 minutes.
- Serve with Cilantro-Lime Mayonnaise, which I've also posted, or whatever condiment you might enjoy.
Nutrition Facts : Calories 347.3, Fat 13.4, SaturatedFat 2.1, Cholesterol 127.9, Sodium 1549.5, Carbohydrate 14.1, Fiber 1.1, Sugar 2.1, Protein 40.9
Tips:
- Choose the right potatoes: Russet potatoes are the best choice for potato scallops or cakes, as they are firm and hold their shape well during cooking.
- Slice the potatoes evenly: This will help them cook evenly. Use a mandoline or a sharp knife to slice the potatoes to a uniform thickness of about 1/4 inch.
- Soak the potato slices in water: This will help to remove excess starch and prevent the potatoes from sticking together during cooking.
- Season the potato slices: Before cooking, season the potato slices with salt, pepper, and other desired seasonings. This will help to enhance their flavor.
- Cook the potato scallops or cakes in a hot pan: This will help to create a crispy outer layer and a tender, fluffy interior.
- Flip the potato scallops or cakes frequently: This will help them to cook evenly and prevent them from burning.
- Serve the potato scallops or cakes immediately: They are best enjoyed hot and fresh out of the pan.
Conclusion:
Potato scallops or cakes are a versatile and delicious side dish that can be enjoyed with a variety of main courses. They are easy to make and can be customized to your liking. Whether you prefer them crispy or soft, thick or thin, there is a potato scallop or cake recipe out there for you. So next time you are looking for a quick and easy side dish, give potato scallops or cakes a try. You won't be disappointed!
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