Scallops, prawns, shrimp, and clams saute — almost stew — in butter and wine, then are poured over sauteed potato cakes. The buttery pan juices are spooned over the seafood. This is a simple and delicious way to serve a variety of shellfish.
- Mashed Potato Cakes
- Green Onions - 12
- Mashed Potatoes - 4 cups
- Flour for dusting
- Olive Oil - 1/2 cup
- Salt and pepper to taste
- Seafood Saute
- Unsalted Butter - 2 cups
- Shallots - 4, minced
- Dry white wine - 1 cup
- Scallops with roe - 12
- Prawns - 12 large, shelled, deveined, tails on
- Shrimp - 36, shelled, deveined, tails on
- Clams - 24, removed from shells
- Juice of 3 limes
- Salt and freshly ground pepper to taste
- Tomatoes - 4, diced
- Chives - 12, minced
To prepare the mashed potato cakes: Cut the green tops from the onions and mince the white bulbs. Reserve the green portion of the onions. Stir the minced onion into the potatoes with a fork and form the potatoes into twelve 2- to 3-inch patties. Dust with flour. Heat the olive oil in a large saute pan or skillet over medium-high heat and add the potato cakes. Spoon hot oil over the tops as they cook. Check after 30 to 45 seconds; turn when golden and cook on the other side until golden, about 1-1/2 minutes total. Season with salt and pepper.
To prepare the seafood: Heat the butter in a large saute pan or skillet over medium-high heat and add the shallots. Saute until softened, 30 - 45 seconds. Pour in the wine and add the scallops, prawns, shrimp, and clams. Season with lime juice, salt, and pepper. Mince the reserved green onion tops and add to the seafood. Stir the tomatoes into the seafood. Reduce heat to medium-low and let the mixture simmer 5 to 7 minutes.
To serve: Place two potato cakes side-by-side in the center of each serving plate. Divide the shellfish and spoon over the potato cakes. Spoon the buttery pan juices around the cakes and over the seafood. Place a third potato cake on each plate, leaning it against the seafood. Sprinkle with chives.