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Seafood Stuffed IdahoŽ Potato
Courtesy of Idaho Potato Commission
Servings: 2
Prep Time: 20 Min. Cook Time: 15 Min. What you need:
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+ 1 IdahoŽ Russet potato , scrubbed, cooked, cut in half length wise
+ 2 oz. bay scallops + 2 oz. of 31-35 ct.-shrimp, peeled/deveined and tail-less + 2 oz. lobster meat diced + 1 scallion, thinly sliced, green only + 3 leaves lemon balm, fine julienne + 1 clove garlic, minced + 1/4 c. wine or broth + 1 Tbsp. bacon/cooked crisp/crumbled + 1 Tbsp. butter + pinch Mexican sea salt + 3 oz. heavy cream + 2-1/2 tsp. chopped parsley + 1/2 tsp. lemon zest What to do:
1. Scoop out potato halves, reserve meat. Deep fry both halves to golden brown, drain well.
2. Melt butter in pan add seafood, garlic and scallions. When almost done, deglaze pan with wine, add lemon balm, stir. 3. Add bacon, reserved potato and heavy cream, Stir. Season with sea salt. 4. Place under broiler for 15 seconds and serve on a bed of greens. Garnish with chopped parsley and lemon zest. * Recipe courtesy of Wayne Oden, Managar, Hartford Hospital, Hartford, CT |
