Red Pepper Scallops on Potato Pancakes

Red Pepper Scallops on Potato Pancakes

Chef John

"I had a little bit of mashed potato, half a roasted red pepper, and a pound of scallops left over from a ceviche recipe. This was fast and fun: no recipes, no measuring, just intuitive cooking. Which is what made it so good."
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55 m servings 296 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 657 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place the pepper, cut-side down, on the prepared baking sheet.
  2. Cook pepper under the preheated broiler until pepper skin blackens and blisters, 5 to 8 minutes. Place blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Remove and discard skin; thinly slice pepper.
  3. Stir mashed potatoes, egg, bread crumbs, salt, and black pepper together in a bowl until smooth.
  4. Heat olive oil in a large nonstick skillet over medium heat. Working in batches, drop batter by spoonfuls into hot oil and flatten out to form a small pancake. Cook until golden and crispy on one side, about 7 minutes. Flip and cook until golden and crispy on the other side, 5 to 7 minutes more. Wipe skillet clean with a paper towel.
  5. Place scallops in a bowl and season olive oil, cayenne pepper, and salt.
  6. Heat the same nonstick skillet over high heat. Place scallops in the center of the skillet; place red peppers in a pile in the side of the skillet. Cook scallops until a golden crust develops, 3 to 4 minutes. Transfer scallops to a plate, leaving peppers in the skillet.
  7. Cook and stir peppers, basil, butter, and capers together in the hot skillet; pour water into skillet, stir sauce, and remove from heat.
  8. Arrange pancakes in a single layer on plates or a platter; place 2 to 3 scallops on each pancake. Top with pepper sauce.


Read all reviews 2
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Least positive

It's pretty dry. It really needs a great sauce to pull it all together.

Wonderful . . . tasty . . . and easy to prepare. I didn't have a red bell pepper and substituted Sun Dried tomatoes . . . EXCELLENT!

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